Ingredients Jump to Instructions ↓

  1. 2 Idaho baking potatoes, like russets - peeled, sliced Into 12 pieces about 1/2"-thk, and Punched out with round cookie cutter

  2. 3 Purple baking potatoes from Idaho - peeled, sliced (small) Into 12 pieces abt

  3. 1/2"-thk, and Punched out with oval cookie cutter

  4. 8 Tiny red new potatoes from Idaho - left whole Olive oil - for light coating Potato Dressing

  5. 1/4 cup 59ml Extra-virgin olive oil

  6. 1/8 cup 29ml Red wine vinegar

  7. 2 tablespoons 30ml Capers

  8. 1 tablespoon 15ml Picked thyme leaves

  9. 4 Garlic cloves - crushed Salt - to taste Freshly-cracked black pepper - to taste Tomato Vinaigrette

  10. 2 Vine-ripened yellow tomatoes

  11. 4 tablespoons 60ml Extra-virgin olive oil

  12. 3 tablespoons 45ml Red wine vinegar

  13. 1 Fresh garlic clove Salt - to taste

  14. 8 Miniature red pear tomatoes - halved

  15. 8 Miniature yellow grape tomatoes - halved

  16. 1/2 Mixed red and yellow currant tomatoes

  17. 4 tablespoons 60ml Basil chiffonade Assembly

  18. 8 oz 227g Soft fresh goat cheese Basil oil - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cook each kind of potato separately. Start potatoes in cold, salted water, bring to a boil, and cook until tender, yet not falling apart. Drain and cool on parchment paper. Cut the tiny red potatoes into wedges. Toss in olive oil. Place on hot grill and grill on both sides until grill marks show and they are warm throughout. Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour. Toss the potatoes in the steeped dressing. Set aside. Blend the yellow vine ripe tomatoes in a blender with extra virgin olive oil, vinegar, garlic, and salt until smooth. Strain through a fine sieve. Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix. Adjust seasoning with more vinegar, salt, and oil, if needed. Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad. Top each salad with 2 ounces goat cheese. Drizzle with basil oil and top with a basil sprig. This recipe yields 4 servings.


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