Roasted Potatoes with Goat Cheese, Bacon, and Balsamic Drizzle
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Thin, crispy potato slices layered with smoky bacon, creamy goat cheese, and a sweet tangy balsamic drizzle. Every bite is salty, savory, and just a little bit fancy.
Do you ever have an idea for a dish in your mind and then when you start making it things begin changing but it’s sounding better and better? That’s what happened with this potato dish.
I had a basic idea of a tasty potato side dish that I wanted to make. As I began to create it, it started turning into something way better than I had first envisioned.
Potatoes are one of my favorite things to eat so I’m not short on potato side dishes. One of the best potato side dishes I make is Butternut Squash Mashed Potatoes in the fall. During the holiday season I often make Balsamic Roasted Brussels Sprouts and Sweet Potatoes. An easy potato side dish is Oven Roasted Potatoes with Bacon and Cheese. Then of course I love Southern Fried Potatoes for breakfast.
This roasted potato dish started a little different than the others. I grabbed several large Idaho russet potatoes and peeled them. Then I sliced them as thinly as possible.
How do you thinly slice potatoes?
The easiest way to thinly slice potatoes and have them be all the same size is to buy yourself a mandoline. You can also use a sharp knife. Cut a small piece off of one side of the potato so it sits flat and then slice the potato into even round about 1/8 of an inch thick.
After slicing the potatoes choose a pan that is the right size for how many people you are serving. This recipe served four so I used a 7 x11 baking dish. If you are serving a crowd you can triple the recipe and use a 9 x 13 baking dish.
Start by arranging the potatoes so that they are in a single layer standing up in a baking dish. Depending on the size of your dish you may need to make 2, 3, or 4 columns of potatoes.
Now here’s when my dish started going a bit sideways. I originally was going to pour melted butter and seasonings over the top then add in bacon. I thought about putting cheese in the dish but I wasn’t sure what type.
I decided that goat cheese would be perfect because it’s creamy and tangy and pairs really well with savory dishes. It doesn’t completely melt but it gets really soft when it’s baked.
Can I substitute something for the goat cheese?
The best substitute in flavor and texture would be feta. I think feta would be great with these potatoes. You could also use fresh mozzarella or burrata though those won’t be tangy like the goat cheese.
I finished the dish off with a balsamic drizzle. You basically boil the balsamic until it becomes thick and syrupy and then drizzle it over top of the potatoes when they come out of the oven.
Ingredients:
- Russet potatoes (or you can use Yukon gold potatoes)
- salted butter (or unsalted if you prefer)
- shallots (or onions if you don’t have shallots)
- sea salt and pepper
- bacon
- goat cheese (see above for substitutions)
- balsamic vinegar
- garlic cloves
- fresh thyme or rosemary springs (optional)
Start by arranging the potatoes so that they are lined up in a baking dish. Depending on the size of your dish you may need to make 2, 3, or 4 columns of potatoes. Place the shallots in between some of the potatoes and put the rest on top. Drizzle with melted butter then sprinkle with salt and pepper. Bake at 400 degrees for 45 minutes.
Remove from the oven and top with the bacon and goat cheese. Bake for an additional 15 minutes. Meanwhile, heat the vinegar and garlic cloves in a small saucepan over medium high heat. Simmer for 15-20 minutes or until the vinegar has reduced to 1/4 cup. Drizzle over top of the potatoes.
When the potatoes came out of the oven they looked amazing! This is such a pretty dish and definitely a show stopping side dish for a holiday or a dinner party to wow your guests.
Plus, it’s an easy side dish to make so you can spend more time with your guests or family. The finishing touch to this dish is the balsamic reduction drizzled over top. It not only adds color but flavor as well.
These potatoes are out of this world. The potatoes are mostly soft but have slightly crisp edges. The goat cheese adds creaminess while the bacon adds saltiness and crunch. Then the balsamic drizzle adds a bit of acidity with a hint of sweetness. The over all dish is just awesome.
Can I double this recipe or halve the recipe?
You can definitely halve the recipe and put it in an 8 x 8 baking dish or a 7 x 11 baking dish and it will turn out perfectly. I would not double this recipe as the potatoes will take forever to cook. Instead, make two batches baked in two separate pans if you need a larger amount.
It’s also one of those dishes that I liked the more I ate it. My husband and I each had a small serving then went back for a little more. Even though we had finished eating both my husband and I continued to snitch more potatoes. They are seriously addicting and now one of our favorite potato recipes.
How do I store the leftovers?
Store the leftover potatoes in an airtight container in the refrigerator for up to 4 days. You can reheat in the microwave or oven. You can actually leave the potatoes in the baking dish and cover it with foil and place it in the refrigerator then simply remove the foil and reheat in the oven.
I’d also like to say that this is an award winning recipe. I won first prize in a potato recipe contest with Idaho Potatoes with this stunning potato side dish recipe. Don’t believe me? Try it for yourself!
If you’ve tried my Roasted Potatoes with Goat Cheese and Bacon or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Roasted Potatoes with Goat Cheese, Bacon, and Balsamic Drizzle
Ingredients
- 5 Idaho Russet Potatoes
- 3 Tablespoons butter melted
- 3 shallots thinly sliced
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 4 slices bacon cooked and crumbled
- 3 oz. goat cheese
- 1 c. balsamic vinegar
- 1 Tablespoon butter
- 4 garlic cloves minced
- 6 sprigs of fresh thyme
Instructions
- Preheat the oven to 400 degrees. Spray a 1 1/2 or 2 quart baking dish with cooking spray.
- Peel the potatoes and slice them as thinly as possible. Arrange them in the dish so that they are standing up. Place the thinly sliced shallots in between some of the potato slices and sprinkle the rest on top.
- Drizzle the potatoes with the melted better then sprinkle with salt and pepper.
- Bake for 45 minutes.
- Remove the potatoes from the oven and sprinkle the goat cheese and bacon on top of the potatoes. Bake for an additional 15-20 minutes or until the potatoes are cooked through.
- Meanwhile, heat the vinegar and garlic in a small saucepan over medium high heat. Bring to a boil then reduce to a simmer. Simmer for 15-20 minutes or until the vinegar has reduced to 1/4 cup.
- Once the potatoes are finished drizzle the balsamic reduction over top of them and serve immediately.
Notes
