One of the most flavorful side dishes to add to your dinner table: roasted potatoes with goat cheese & red pepper sauce. The potatoes are coated in olive oil and spices, then roasted until golden and tender. They’re topped with the creamy cheese and the tangy, smoky sauce. Plus, lots of fresh herbs for a finishing touch!
roasted potatoes with goat cheese & red pepper sauce – the details
Last year, I published this skirt steak with orzo salad & red pepper sauce recipe. The sauce is the star of the dish – it’s richly flavored, slightly sweet, has a tangy punch to it, and is full of smokiness.
It’s extremely versatile, too, so I use it in a lot of different ways – over fried eggs, with roasted or grilled chicken, mixed with different grains like farro or basmati rice…
One of my favorite uses has been spooning it over these crispy, roasted potatoes.
You’ll want to start by getting the peppers and onion roasting for the sauce. Once those are in the oven, you can prep the potatoes. They get tossed with smoked paprika, granulated garlic, coriander, salt, and olive oil. Then, they’re roasted alongside the peppers until golden, crisp, and tender. The coating of spices infuses a lot of flavor into the potatoes as they cook.
The peppers should be done with just enough time to blend up the sauce before the potatoes come out of the oven. You can also make the sauce ahead of time and have it ready to go.
Since the sauce has oil in it, it’ll congeal a bit in the refrigerator. So if you’re making it ahead of time, I’d recommend letting it sit at room temperature before serving.
Once the potatoes are done roasting, you’ll transfer them immediately to a platter and dress them up with spoonfuls of the red pepper sauce, crumbles of goat cheese, and fresh herbs. I like to also sprinkle a pinch of flaky sea salt over top to make all of the flavors pop.
The combination of the sweet red peppers, the smoky fresno pepper and paprika, the rich onion bite, the fresh oregano, and all of the other ingredients is simply delicious. Plus, the creaminess from the cheese and sauce is so addicting with the crispy potatoes.
Serve it alongside a steak and simple salad for the perfect dinner!
PrintRoasted Potatoes with Goat Cheese & Red Pepper Sauce
spiced & roasted potatoes drizzled with a tangy red pepper sauce and topped with creamy goat cheese
servings: 4
Ingredients
Red Pepper Sauce
- 3 red bell peppers, halved
- 1 red fresno pepper
- 1 small red onion, peeled + quartered
- 2 garlic cloves, roughly chopped
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp smoked paprika
- ¼ cup fresh oregano leaves
- kosher salt
Roasted Potatoes
- 1 ½ lbs baby red potatoes, halved lengthwise
- 2 tsp smoked paprika
- 1 tsp granulated garlic
- 1 tsp ground coriander
- olive oil
- kosher salt
- 4 oz goat cheese, crumbled
- 2 tbsp chopped fresh chives
- 1 tbsp fresh oregano leaves
- flaky sea salt
Instructions
Red Pepper Sauce
- Preheat the oven to 425°F.
- Place the halved red peppers, fresno pepper, and quartered red onion on a sheet pan. Drizzle with olive oil to coat. Roast (with the peppers faced cut-side down) for 45 minutes, or until slightly charred and tender. Allow the peppers to cool slightly.
- Peel off the skins and discard the cores. Cut the root off the red onion. Transfer the peppers and red onion to a food processor. Process until smooth.
- Add the garlic, olive oil, red wine vinegar, honey, smoked paprika, and oregano leaves. Process again until smooth. Season with salt to taste.
Roasted Potatoes
- While the peppers roast for the sauce, add the halved potatoes, smoked paprika, granulated garlic, ground coriander, a good pinch of salt, and a generous drizzle of olive oil to a bowl. Toss well to coat.
- Line a sheet pan with a piece of parchment paper. Arrange the potatoes, cut-side down, in an even layer on the pan. Roast for 40 minutes, or until crisp and tender.
- Serve the potatoes on a platter with the goat cheese and generous spoonfuls of the red pepper sauce over top (serve any extra sauce on the side). Garnish with the chives, oregano, and a sprinkle of flaky sea salt.
