OMG this recipe is a must make.
It is a Bobby Flay recipe that I changed just a little but his salad dressing is a do not touch delicious.
6 large red and white potatoes
Kosher salt
2 tablespoons oil
Dressing
1/2 cup balsamic vinegar
2 cloves garlic
4 teaspoons Dijon mustard
1/2 cup basil leaves
1 1/2 cup oil
Fresh ground pepper
Put all the dressing ingredients into a blender and swirl till smooth.
Set aside.
12 ounces goat cheese
6 tablespoons chopped chives
Heat your oven to 450 degrees
Slice the potatoes into 1/4 inch slices
Lightly oil a non stick foil lined baking pan
Arrange the potatoes on the pan but do not overlap
Sprinkle with Kosher salt
Bake till the tops start to brown then turn over to brown the other side.
Place the potatoes on a paper towel to drain any oil.
Take one tablespoon of goat cheese and spread it on each potato.
Put the potatoes back in the oven and melt the cheese just a little.
Take out and drizzle with the dressing and the chives.
I served these on a bed of greens.
I also didn’t have any chives so I diced up a red onion.
Bobby Flay made beautiful potato stacks but these are open face so I can eat more.
Thank you Bobby Flay.
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