Crispy Potato Salad with Goat Cheese
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Item No.
111341
Ingredients
- 3 pounds small red potatoes, washed
- 2 tablespoons kosher salt
- 3 tablespoons cooking oil
- 1 tablespoons garlic, minced
- 2 teaspoons ginger, minced
- ¼ cup Stonewall Kitchen Scallion Aioli
- Salt and pepper, to taste
- ½ cup goat cheese, crumbled
- 1 bunch scallions, chopped
- Mixed peppers, sliced thinly into rings
Directions
- Place potatoes in a medium pot and cover with cold water. Add kosher salt and bring to a simmer. Cook until potatoes are just tender, about 10 – 12 minutes.
- Preheat oven to 425° F. Drain potatoes and allow to cool slightly.
- Once potatoes can be handled, use the bottom of a glass or the palm of your hand to gently smash the potatoes. Toss them with the oil, garlic and ginger and spread out in a single layer on a foil-lined baking sheet. Roast about 20 minutes, flipping half way through, or until potatoes are golden and crispy. Remove from oven and allow to cool slightly.
- Toss roasted potatoes in a bowl with Scallion Aioli and additional salt and pepper, if desired.
- Place in serving vessel and garnish generously with goat cheese crumbles, fresh scallions, and a variety of sweet and hot peppers. Serve warm or at room temperature.
