WISCONSIN YUKON GOLD POTATOES WITH GOAT CHEESE, WALNUTS & ROSEMARY
“Do I have a recipe for you! This one is simple yet full of clean, classic flavor. The potato flavor really comes through when you use fresh Wisconsin potatoes, especially those German Butterballs or Yukon Golds. They really stand up to the more assertive flavors of the goat cheese and rosemary, and complement them beautifully!””
Chef Bill Baumann, Mo’s A Place for Steaks, Milwaukee
YIELD: 6 to 8 servings
INGREDIENTS:
• 2 lbs. Wisconsin Yukon Gold, German Butterball or other yellow-fleshed potato, skins on
• 1 Tbsp. butter
• ½ tsp. salt
• 6 oz. goat cheese
• 1 oz. finely chopped walnuts
• ½ tsp. finely chopped fresh rosemary
PROCEDURE:
1. In a large pan, add whole potatoes and cover with water. Boil potatoes until tender but not too soft. Drain; cool in refrigerator for at least 6 hours.
2. When ready to make dish, pre-heat oven to 350° F.
3. Grease a 9”x 13” baking pan with butter.
4. Cut potatoes into small wedges. Spread potatoes evenly in buttered pan. Sprinkle with salt.
5. Crumble goat cheese over salted potatoes, sprinkle with walnuts and rosemary.
6. Bake, uncovered, for 45 minutes. Serve immediatley.
Wisconsin Potato & Vegetable Growers Association
www.wisconsinpotatoes.com
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