by Heather Hartman
Serves 8
Ingredients:
- 2 lbs. potatoes (Yukon golds, medium sized preferred)
- ½ cup Lucille’s Kitchen Garlic Pepper Jam
- ¼ cup Olive oil
- 4 green onions, chopped
- ½ cup fresh mint, chopped (fresh tarragon, or rosemary will also be great!)
- ½ cup Singing Hills Goat cheese (chevre or feta), to crumble on top of potatoes
Directions:
Cut potatoes in half and soak in water for 30 minutes
Drain potatoes, and place on paper towels to dry. In a large bowl, toss potatoes with 2 tbsp. olive oil, salt and pepper.
Heat grill to medium high heat. Place potatoes on grill, turning when needed.
When potatoes are done, place on cutting board and smash with a saucepan. Place in large bowl.
In a large bowl, whisk together remaining ingredients.
Serve at room temperature.
Will last in fridge for 2 days.
