Sunday, October 2, 2011

Roasted Potatoes with Goat Cheese Sauce

I have fallen a month behind in the Cookbook Challenge, and I think from now on I'll have to just post the recipes whenever I can, instead of every two weeks or so. I don't feel so bad about it, though, because everyone else has fallen behind as well, haha.

For the roast challenge, I chose this recipe from the Better Homes and Gardens Classic Recipes cookbook, published in 2005.

3 lb. tiny red potatoes, scrubbed and quartered, or medium round red potatoes, cut into eighths
3 cloves garlic, minced
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
4 oz. chèvre (soft goat cheese)
3/4 cup milk
1 tbsp all-purpose flour
2 tsp snipped fresh rosemary or 1/2 tsp dried rosemary, crushed
1 recipe Walnut-Rosemary Topper (below)

Walnut-Rosemary Topper: In a small bowl, combine 1/4 cup finely chopped walnuts, 1/4 fine dry bread crumbs, and 1 teaspoon fresh rosemary or 1/4 teaspoon crushed dried rosemary. Toss with two teaspoons olive oil. Cover and chill until needed.

 1.  Preheat oven to 450F. In an extra-large mixing bowl toss together potatoes, garlic, olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
 Spread mixture in a greased 15x10x1 inch baking pan. Place pan on bottom oven rack; roast for 40 to 45 minutes or until golden brown and tender, turning once. Transfer to a 2-quart baking dish. If making ahead, cool slightly, then cover and chill.

2. Meanwhile, for sauce, in a blender combine cheese, milk, flour, rosemary, remaining salt and remaining pepper. Cover and blend until smooth. If making ahead, transfer to a container; cover and chill. Prepare Walnut-Rosemary Topper, cover and chill.

 3. To serve, bake potatoes, covered at 350F for 30 minutes. Pour sauce onto potatoes, stir gently. Sprinkle with topper. Bake, uncovered, about 15 minutes or until heated through. Makes 6 to 8 servings.