By: Heather Meyer
Serves 8. Photo from Ethan Calabrese.
- 2 lbs. potatoes (Yukon golds, medium sized preferred)
- ½ cup savory jam from Serious Jam (Think: garlic, pepper, onion, etc.)
- ¼ cup olive oil
- 4 green onions, chopped
- ½ cup fresh mint, chopped (fresh tarragon, or rosemary will also be great!)
- ½ cup chevre or feta goat cheese from Singing Hills Dairy, to crumble on top of potatoes
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 or oven to 375. Grill or roast potatoes, 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 and combine with potatoes. Serve at room temperature. Will last in fridge with dressing for 2 days.