Roasted 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
Scale
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.