Roasted Idaho®-grown Yukon Gold Potatoes with Tapenade and Goat Cheese

Ingredients

• 9 Idaho®-grown Yukon Gold potatoes, about 5 ounces each (3 pounds total), scrubbed and halved crosswise
• ¼ cup extra virgin olive oil

• 3 ounces goat cheese
• 1 tablespoon 2 % milk

• ½ cup roasted red peppers
• 20 pitted kalamata olives
• 10 medium basil leaves (about 2 tablespoons chopped)
• 3 medium garlic cloves, peeled
• 1 tablespoon cider vinegar
• 1 tablespoon extra virgin olive oil

• ½ cup finely chopped roasted red peppers
• 24 pitted kalamata olives, finely chopped
• ¼ cup finely chopped basil leaves

Directions

1. Coat a 3½-quart slow cooker with cooking spray, add the potatoes and ¼ cup of the oil, toss to coat completely, cover and cook on high setting 4 hours until tender when pierced with a fork. Remove potatoes, discarding the oil, and cool completely on a wire rack.
2. Meanwhile, place the goat cheese in a place in microwave safe bowl in microwave on high setting 15-20 seconds or until softened. Stir in the milk, cover and refrigerate until time of serving. Combine the remaining topping ingredients in a blender and pulse to a coarse texture.
3. Cut the “ends” off of each potato half, place cut side down and cut each potato half into 4 slices, about ¼ inch thick. Reserve the “ends” (about 1½ cups) for another use, such as Rustic Roasted Idaho®-grown Yukon Gold Potato and Artichoke Salad.
4. Spoon about ½ teaspoon of the goat cheese on top of each round and spoon about ½ teaspoon of the pepper mixture on top of goat cheese. Top each with ¼ teaspoon finely chopped roasted peppers, ¼ teaspoon finely chopped olives, and ⅛ teaspoon finely chopped basil.
5. Cook’s Tip: The potatoes can be served as simple roasted potatoes for other occasions as well.