Ingredients:

  • 1 lb Yukon Gold potatoes, sliced into 1/4 inch rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 3 cloves garlic, razor-thinly sliced
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp red pepper flakes
  • 4 oz goat cheese, softened
  • 2 tbsp heavy cream
  • 1 tbsp fresh chives, snipped
  • 1/2 tsp lemon zest
  • 1 tbsp extra virgin olive oil (for infusion)

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large bowl, toss the potato slices with 3 tablespoons of olive oil, sea salt, and black pepper.
  2. Shake the bowl vigorously for 30 seconds to 'micro-scuff' the potato edges, creating a starchy slurry for a crunchier crust.
  3. Arrange the potatoes in a single layer on a parchment-lined baking sheet and roast for 15 minutes.
  4. While potatoes roast, heat 1 tablespoon of olive oil in a small saucepan over medium-low heat. Add sliced garlic, rosemary, thyme, and red pepper flakes. Cook for 2 minutes until garlic is golden and fragrant, then remove from heat.
  5. In a separate bowl, use a hand mixer or whisk to combine softened goat cheese, heavy cream, chives, and lemon zest until smooth and velvety.
  6. Flip the potato rounds and roast for an additional 5 minutes if needed for color. Top each hot potato round with a dollop of the whipped cream mixture and a drizzle of the garlic herb infusion.