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Roasted Idaho®-grown Yukon Gold Potatoes with Tapenade and Goat Cheese
Yield: 24 servings (3 potato slices per serving)
Ingredients
Base:- 9 Idaho®-grown Yukon Gold potatoes, about 5 ounces each (3 pounds total), scrubbed and halved crosswise
- 1/4 cup extra virgin olive oil
Cheese Topping:- 3 ounces goat cheese
- 1 tablespoon 2 % milk
Tapenade Topping:- 1/2 cup roasted red peppers
- 20 pitted kalamata olives
- 10 medium basil leaves (about 2 tablespoons chopped)
- 3 medium garlic cloves, peeled
- 1 tablespoon cider vinegar
- 1 tablespoon extra virgin olive oil
Garnish Topping:- 1/2 cup finely chopped roasted red peppers
- 24 pitted kalamata olives, finely chopped
- 1/4 cup finely chopped basil leaves
Directions
- Coat a 3 1/2-quart slow cooker with cooking spray, add the potatoes and 1/4 cup of the oil, toss to coat completely, cover and cook on high setting 4 hours until tender when pierced with a fork. Remove potatoes, discarding the oil, and cool completely on a wire rack.
- Meanwhile, place the goat cheese in a place in microwave safe bowl in microwave on high setting 15-20 seconds or until softened. Stir in the milk, cover and refrigerate until time of serving. Combine the remaining topping ingredients in a blender and pulse to a coarse texture.
- Cut the "ends" off of each potato half, place cut side down and cut each potato half into 4 slices, about 1/4 inch thick. Reserve the "ends" (about 1 1/2 cups) for another use, such as Rustic Roasted Idaho®-grown Yukon Gold Potato and Artichoke Salad.
- Spoon about 1/2 teaspoon of the goat cheese on top of each round and spoon about 1/2 teaspoon of the pepper mixture on top of goat cheese. Top each with 1/4 teaspoon finely chopped roasted peppers, 1/4 teaspoon finely chopped olives, and 1/8 teaspoon finely chopped basil.
Cook's Tip: The potatoes can be served as simple roasted potatoes for other occasions as well.
Estimated Nutritional Analysis per Serving:
80 calories, 13 g total fat, 3.5 g saturated fat, 0 g trans fat, 5 mg cholesterol, 190 mg sodium, 1g fiber, 2g protein, 10 g carbohydrate
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