Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Roast potatoes with crumbled goat's cheese recipe

0 ratings

These sweet and salty roasties are sure to wow any guests. The combination of soft goat's cheese and sweet figs makes for a perfectly rounded side. Top that off with a zingy, herby dressing and you've got a delicious spring dish to pep up any roast dinner. See method

Serves 6 as a side
Takes 45 mins
210 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

750g baby potatoes, halved if large
2tbsp extra virgin olive oil
1tbsp balsamic vinegar
½ small garlic clove, finely crushed
1tsp Dijon mustard
10g fresh tarragon, leaves picked and finely chopped
100g soft dried figs, finely chopped
80g soft goat’s cheese

Source of fibre; source of potassium

Each serving contains

Energy
880kj
210kcal 11%
Fat
8g 11%
Saturates
3g 14%
Sugars
10g 11%
Salt
0.2g 3%

of the reference intake
Carbohydrate 27.7g Protein 4.9g Fibre 4.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes in 1 tbsp oil in a roasting tray until evenly coated, then roast for 35-40 mins, tossing occasionally, until golden, crisp and tender.
Meanwhile, whisk together the remaining oil, balsamic vinegar, garlic, mustard and half the tarragon until evenly combined.
Transfer the potatoes to a serving bowl, toss through the dried figs. Crumble over the goat’s cheese, drizzle with the dressing and sprinkle with the remaining tarragon to serve.

See more Potato recipes