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Roasted Potatoes in a Melted Goat Cheese Dressing
Ben Carraoli

Roasted Potatoes with Creamy Goat Cheese Dressing

I couldn’t wait to share this recipe after trying it myself — it turned out even better than I expected! The roasted potatoes were perfectly crispy on the outside and soft inside. When I tossed them in the warm goat cheese dressing, it melted into a creamy coating that was absolutely irresistible
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 pounds potatoes washed and cut into wedges — choose firm potatoes for better roasting and crisp edges.
  • 1 tablespoon olive oil or preferred cooking oil — helps create golden, crispy potatoes.
  • Salt and black pepper to taste — essential for seasoning and enhancing flavor.
  • 4 tablespoons goat cheese chevre, softened — room temperature cheese blends smoothly and melts beautifully.
  • 2 tablespoons olive oil — creates a silky texture in the dressing.
  • 2 tablespoons lemon juice or apple cider vinegar — adds brightness and balance.
  • 1 clove garlic finely minced or grated — provides a savory depth of flavor.
  • 1 teaspoon Dijon mustard — adds tang and complexity.
  • 1 teaspoon grainy mustard — gives texture and subtle sharpness.
  • Salt and pepper to taste — adjusts and balances the dressing.

Method
 

  1. Wash and cut the potatoes into evenly sized wedges so they cook at the same rate.
  2. Toss them with olive oil, salt, and pepper in a bowl until well coated.
  3. Spread them out on a baking sheet in a single layer.
  4. Preheat your oven to 400°F (200°C).
  5. Roast the potatoes for about 35 minutes, flipping them halfway through.
  6. They should become crispy on the outside and tender inside.
  7. While the potatoes are roasting, combine goat cheese, olive oil, lemon juice, garlic, Dijon mustard, grainy mustard, salt, and pepper in a bowl.
  8. Stir until smooth and creamy.
  9. Taste and adjust seasoning if needed.
  10. Once the potatoes are done, transfer them to a serving bowl while still hot.
  11. Pour the goat cheese dressing over the warm potatoes.
  12. Toss gently so the cheese melts slightly and coats every piece.

Notes

  • I let the goat cheese sit at room temperature before mixing, and it blended much more smoothly.
  • I make sure not to overcrowd the baking sheet so the potatoes get crispy instead of soggy.
  • Flipping the potatoes halfway really improved their even browning.
  • I serve the dish immediately while it’s warm for the best creamy texture.
  • Adding fresh herbs at the end enhances both flavor and presentation.