and this is probably why i didn’t think i liked mashed potatoes growing up. now i know better.
anyhow, i needed something fairly quick and definitely easy to throw together during my lunch hour to bring to a staff holiday potluck luncheon at work. i like to try to bring something hot, since most of my coworkers don’t get the time to access an actual kitchen before the meal, which = more than enough pasta salads, plus tom and i had about 6 lbs of potatoes threatening to overtake our countertops. enter pioneer woman’s fairly new recipe site tasty kitchen.
i clicked “sides”, then “potatoes”, scrolled down a bit and magically found a tasty looking, easy recipe where i already had all the ingredients! yesssssss! i didn’t use exact amounts, or really measure anything, since i was flailing around the kitchen like a mad woman trying to get everything together in time to run (in heels) back to work with it, so i’ll just post the original recipe below. they were a hit, and could easily feed a small army!
from tasty kitchen
- 6 pounds potatoes
- 2 tablespoons fresh rosemary, chopped (reserve a pinch for garnish)
- 3 tablespoons balsamic vinegar
- 1-½ tablespoon olive oil
- 1 teaspoon sea salt (or kosher)
- ½ teaspoons fresh cracked black pepper
- 6 cloves garlic, minced (roasted is best)
- 1 cup goat cheese
1. preheat oven to 400°. cut the potatoes into bite sized pieces. place potatoes and next six ingredients in a very large plastic bag or mixing bowl, or whatever they will fit in, and toss well to coat.
2. coat two large baking sheets with cooking spray and spread potatoes out in a single layer. roast for 45 minutes, or until potatoes are golden and crispy on the edges.
3. place on serving platter and crumble goat cheese over top. garnish with leftover rosemary and watch your famished coworkers dig in.