At a Glance
- Potato Type: Reds
- Prep Method: null
- Yield: 12 servings
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Red potatoes really shine in this Red Jacket with Tomato Chevre recipe. And ready in almost half an hour, it’s a perfect meal for busy families.
Ingredients
For Marinated Tomatoes:
- 6 Roma tomatoes, diced
- 3 garlic cloves, minced
- 1 shallot, minced
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh basil
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Sutter Home Zinfandel
- 1/2 teaspoon each salt and freshly ground pepper
For Potatoes:
- 6 slices Applewood bacon, diced
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 2 shallots, minced
- 1/4 cup Sutter Home Zinfandel
- 3 tablespoons balsamic vinegar
- 2 shots Tabasco sauce
- 3 1/2 tablespoons whole-grain mustard
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt and fresh ground pepper
- 12 red potatoes, cooked, peeled, quartered, and sliced
- 8 ounces Chevre or other good-quality goat cheese
Preparation
For tomatoes:
Combine all ingredients in medium-non-metallic dish and toss to combine ingredients. Let mixture sit at room temperature to marinate and combine flavors.
For potatoes:
1. In skillet over medium heat, cook bacon for 2 minutes. Add onion, garlic, and shallots to pan, and cook until bacon is cooked thoroughly and vegetables have softened, about 5 minutes. Stir intermittently during cooking process.
2. Deglaze pan with Sutter Home Zinfandel. Remove skillet from heat and stir in balsamic vinegar, Tabasco sauce, mustard, basil, salt and pepper. Stir well.
3. Turn broiler on in conventional oven.
4. Spray a 9-by-13-inch baking pan with nonstick spray. Gently fold in potatoes into mixture in skillet. Spread potato mixture in prepared dish. Spread the marinated tomatoes over the top, next place dollops of goat cheese evenly on surface of casserole. Place under broiler until cheese is melted and bubbly. Serve immediately.
