We’ve got a new market recipe for you to use up all those amazing market taters! Pick-up fresh herbs from PT Gardens or dried herbs from Down to Earth Foods for this recipe and don’t forget delicious goat cheese from Terrell Creek Farm.
Market Potato Gratin with Goat Cheese
3 large russet potatoes (about 1½ lb.), scrubbed, cut into ½”-thick wedges
¼ cup olive oil
2 tablespoons fresh rosemary leaves
Kosher salt and freshly ground black pepper
4 ounces fresh Terrell Creek Goat Cheese
Preheat oven to 425°. Toss potatoes with oil and rosemary in a baking dish; season with salt and pepper. Roast, tossing halfway through, until potatoes are golden brown and tender, 25–30 minutes. Pierce with a paring knife, or eat one wedge, to make sure they’re ready.
Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.