Rosemary-Roasted Potatoes with Goat Cheese

Rosemary-Roasted Potatoes with Goat Cheese

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  • Prep Time


  • Total Time


  • Servings



  • 10

    cups cubed yellow Finnish potato or baking potato (about 4 pounds)

  • 2

    tablespoons chopped fresh rosemary

  • OR

  • 2

    teaspoons dried rosemary

  • 3

    tablespoons balsamic vinegar

  • 1

    tablespoon olive oil

  • ½

    teaspoon salt

  • ¼

    teaspoon pepper

  • 6

    garlic cloves chopped

  • Cooking spray

  • ¾

    cup (3 ounces) crumbled goat cheese


Preheat oven to 400º. Combine first 7 ingredients in a large zip-top plastic bag, turning well to coat. Arrange potato on a large jelly-roll pan coated with cooking spray. Bake at 400º for 45 minutes or until browned. Place in a large bowl; sprinkle with cheese, tossing well. Serving Size: 1 cup


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