Roasted potatoes with wild mushrooms and aged goat cheese

  • Main Courses
    Vegetarian Dishes
  • Young Cheese
    Old Cheese
  • 4 pers
  • 35 min


  • 200 g old goat's cheese, cut into mini cubes
  • 800 grams mini new potatoes, scrubbed clean
  • 100 ml olive oil
  • Ground sea salt
  • 3 cloves garlic, peeled and finely chopped
  • 2 tablespoons chopped rosemary or thyme (fresh or frozen)
  • 250 grams mixed forest mushrooms (oyster mushrooms, chestnut mushrooms, shiitake)
  • Freshly ground pepper

Preheat the oven to 220 °C. Place the baby potatoes in a baking tin in olive oil and sprinkle with sea salt. Add half the garlic and
1 tablespoon of rosemary and stir. Roast them for 25 minutes until golden brown and cooked through. Spoon the cheese cubes on top for the last 5 minutes. Meanwhile, fry the mushrooms in olive oil with pepper, the rest of
the garlic and rosemary. Serve the potatoes with the forest mushrooms.

TIPS Old goat's cheese can be replaced by Young Sheep's cheese or Henri's Hero Forest mushroom cheese.
Replace potatoes with roseval potatoes and cut lengthwise with skin.

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