Roasted Klondike Rose Potatoes Recipe w/herbed goat cheese, thyme

Give us some potatoes any day, in any cooked shape or form and we’ll become your instant friends. That’s how much we love eating potatoes and how easily we can be bribed. When Wandering Chopsticks announced the potato as the secret ingredient for her Weekend Wokking event, it wasn’t a matter what potato dish to cook, but which one to cook? But it all eventually came down to making our tried and true potato dish: roasted potatoes with herbs. Grab a couple of spuds, sprigs of herbs from the garden, slice, dice, lather in olive oil, salt, pepper, about 25 minutes of hot oven love and we’ve just made ourselves a meal for breakfast, lunch and/or dinner. Seriously, we don’t count carbs, starch content nor calories. It would be just sinful to negate the heavenly aroma and creamy delights of roasted potatoes because of nutritional numbers. Our motto is to indulge now, exercise it off later.

Indulge we did tonight on a generous plate of some delicious roasted Klondike rose potatoes. These potatoes are a waxy potato cousin to the standard red potatoes, but their golden interior is what sets them apart. Klondike rose’s are creamy, buttery and just beautiful in the mouth. When roasted, the rose colored skin turns brown, but crispy and the rest of the body of the potato is smooth and flavorful. The beauty of Klondike rose’s are purely bliss in it’s simple roasted form with oil salt and pepper. But we had made some left over herb goat cheese with thyme from a BBQ & Grilling class that we taught yesterday, we so decided to indulge further by adding some more creamy goat cheese goodness to the potato medallions.

We were in a “no guilt” mood when adding some generous dollops of goat cheese infused with fresh English thyme on top of each roasted potato medallion. What made these killer potatoes even more wickedly good was saving the crunchy, roasted thyme leaves for the topping. OOG! (Oh our goodness!), the delicate, crispy, salty, peppery, olive oil bathed thyme leaves were sooooo delicious! That alone is going to be a future WORC snack, roasted thyme sprigs. Already , we can see our whole English thyme patch roasting in the oven for next months BBQ. There’s going to be some serious herb roasting experiments happening in our kitchen over the next couple of days!

Anyways, lets get back to potato focus here, sorry for going off on a roasted thyme tangent! These roasted potatoes were really, really good with the thyme infused goat cheese and they can be a great party snack, appetizer of even as a side of a main course….maybe with a nice piece of salmon? or other fish? There’s definitely some more ideas to play with for this really fantastic for this creamy potato. The delicious possibilities are endless with these versatile Klondike rose potatoes. Even better, we found these potatoes at our local market for only $1.49 for a 3 pound bag! That’s a soothing sight for sore eyes, especially after having to spend $75 just to fill up our gas tank! Hey, if the rising cost of fuel continues, we could certainly live off of these Klondike rose potatoes.

So these roasted potato medallions topped with thyme goat cheese is our submission to Wandering Chopsticks for the Weekend Wokking event, where we celebrate the many dishes that can be made with the chosen “secret ingredient”. As a matter of fact, we’ll be hosting the Potato round up on Wednesday and sharing with everyone many wonderful potato dishes that so many awesome bloggers from around the world have contributed! Although the deadline has passed, we’ll still be taking submission up till Tuesday, July 1st. So send us your potato dishes at td (at) whiteonricecouple (dot)com if you still want to participate! Better yet, we get to choose the next event’s “secret ingredient”, so be sure to check back on Wednesday for the announcement!

Roasted Potato and herb RECIPE HERE: We’ve posted a recipe for roasted potatoes and herbs before, so just follow this same recipe and replace the rosemary for the thyme. For the herb goat cheese, just add lots of thyme leaves and a couple drops of lemon juice to taste. Mix the cheese well and top off each slice of roasted potato with the cheese! Yum!

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Roasted Potato Recipe

This is super simple, yet exquisitely tasty. Have it for breakfast, as a side for dinner, or use them as a topping for pizza along with a BBQ sauce or tomato sauce and cheese. If you can’t get parchment paper, it is fine to use a Silpat or roast the potatoes straight on the baking sheet, but the texture always comes out best on the parchment paper. It will be worth it to hunt some down.

Ingredients

2 lbs Baby Gold Potatoes
3 T Olive Oil
1 T Fresh Rosemary, finely chopped
Freshly ground black pepper
Sea Salt or Kosher Salt
Optional:
creme fraiche (sour cream works, as well)
2 twigs fresh rosemary

pre-heat oven on Roast to 425º F Convection or 450º F Regular Roast

1. Scrub, dry, and slice potatoes into 1/4″ coins (try to have the potatoes sliced consistent in thickness so they will all roast evenly). Toss with olive oil, chopped rosemary, a decent amount of fresh ground pepper, and season to taste with sea salt. Smack a slice against your tongue to judge the saltiness.

2. Spread potatoes out in uniform layer on a parchment-lined baking sheet. Toss the optional rosemary twigs in the residual oil from your bowl, then throw it on top of the potatoes. Slide the sheet pan laden with potatoes into the oven, then clean your workstation, have some coffee, or start working on another recipe.

3. After about 15 min., when the potatoes begin to brown on the bottom side (lift one up and give it a peek), flip all the little spuds over. Roast on! When the potatoes have reached a nice golden brown on both sides, @ another 10 min. of roasting, remove from oven. Take the optional rosemary twigs out and set aside for now. Pick up the parchment paper by the edges and slide the potatoes onto your serving dish. Serve with a side of creme fraiche. Take the twigs of rosemary you roasted and clean off the leaves from the stem. Sprinkle the roasted leaves over the top of the creme fraiche.

More appetizers that you might enjoy:

• Thomas Kellers Cornets
• Crispy, curry crusted tofu and basil fresh springrolls
• Salmon and sweet corn cakes
• Roasted klondike rose potatoes with herb goat cheese, thyme
• Vietnamese stuffed squid
• Asian nachos with pork and/or wonton chips/prawn crackers
• Parmesan poppy seed crackers
• Baked walla walla sweet onion dip
• Panko crusted shrimp lollipops
• Zucchini blossoms stuffed with pork
• Purple kohrabi chips
• Tofu frites, fries and mojo’s
• Vietnamese Spring Rolls – Pineapple and pork fresh springrolls
• Roasted nuts with parmesan, black pepper, sea salt
• Vietnamese beef wrapped in wild betal leaves – Bo La Lot
• Turkey and bacon fried springroll
• Vietnamese green mangoes and chili salt dip