ROASTED POTATO TOWERS WITH THYME AND GOAT CHEESE!

When planning for a dinner party it’s important to make sure that whatever you are serving matches or has a progression. This recipe for roasted potato towers, although not complicated in terms of flavor profile, make a really appetizing side dish and pairs well with meats, pasta, and even some seafood dishes like scallops!

INGREDIENTS:

Makes 6 Servings

4-5 Yukon Potatoes - thinly sliced (about 1/8 inch thick)
7 TBSP Butter - melted
1 TBSP of Fresh Thyme - removed from stems
Coarse Salt and Cracked Pepper (to taste)
Goat Cheese

- Cooking Items-
Muffin Tin
Baking Tray
Aluminum Paper

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CHECK OUT THESE OTHER DELICIOUS SIDE DISHES!

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DIRECTIONS:

Preheat the over to 350 degrees.

Place the cut up potato slices into a large the bowl. Add the butter, thyme, salt, and pepper and mix together so the potatoes are well coated.

Take a muffin tray and butter the tray. In a circular motion start to stack the potatoes into tower form. TIP: Use the smaller pieces at the bottom of the muffin tray and the larger slices at the top.

Cover the tray with aluminum foil and bake in the oven for 30 minutes.

After 30 minutes take the cupcake tray out of the oven and turn the heat up to 450.

Next, we are going to flip the potato towers, aluminum foil and all, over onto a baking tray and remove the muffin tray. When you have successfully completed this step and fixed your towers so they stand up straight again (don’t worry it happens to all of us) place the tray back into the oven for an additional 15 minutes until they cook and become more crispy.

When they are nice and crispy take them out of the oven and add a dollop of goat cheese to the top (or if you want them to be really pretty pipe goat cheese onto them with an icing piper!), followed by a small piece of thyme for garnish.

Serve while hot!

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CHORIZO AND POTATO TACOS

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My sister was the first person to introduce me to chorizo and potato tacos. She made them for a big family gathering and they were an instant hit. Every time I have made these since there hasn't been a single spec of left overs. They are so yummy they are the epitome of "I bet you can't just have one." and will have you saying, "Are you going to finish that? cause I will!" I also find tacos are great for entertaining large groups of people because they have this make you own/style it to your liking that gets other people involved in the meal process. Plus they're super easy to make! BONUS! ...but your guest don't need to know that ;)

Makes 12-14 Tacos

INGREDIENTS:

4-5 Yukon Potato (cubed)
1 TBSP of Lemon Juice
1 TBSP of Olive Oil
1 Sweet or Yellow Onion (chopped)
1-2 LBS of Uncooked Chorizo Sausage (remove chorizo from casing by cutting open the casing)
1-2 Jalapeno Chile (remove seed and chop finely)
Salt and Pepper (as desired)
Tortillas
Suggested Taco Fixings - Salsa, Guacamole, Hot Sauce (I love Valentina's), Bean paste. There is also sour cream, cheese and lettuce but these are not typical Mexican toppings.

*Place your cubed potatoes in a large bowl and cover in water. Add in your lemon juice - this will stop your potatoes from browning while you are prepping everything else.

DIRECTIONS:

Okay so the first thing we are going to do is boil the potatoes (first we boil them then we fry them). So when you're ready get a pot, drain the potatoes existing water and fill it with fresh water. Place the pot on the stove and bring it to a boil on high heat.

Once boiling lower heat and let it continue to cook for 4-6 minutes, drain and set aside.

While the potatoes are cooking, in a large skillet add in the olive oil over medium. Once the oil is warm throw in your onions and lower heat to medium and let your onions start to sweat and release their juices.

When the onions start to soften and become clear throw in your chorizo stirring well to help break up the meat. Cook the chorizo on medium to high for 6-8 minutes.

Next add in the cooked potatoes and jalapenos. You will notice that the potatoes will start to absorb the flavors and oils of the chorizo and turn orange - this is good!!! Continue to cook for about 10-15 minutes stirring occasionally to avoid burning, but it is also great to let the meat and potatoes to get crisp too! You can add salt and pepper to your liking.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!