Grilled Potatoes with Cilantro Vinaigrette & Goat Cheese

Adapted from Delicious Living


  • • 2 pounds medium red-skinned potatoes
  • • Olive oil, for brushing
  • • 2 cloves garlic, crushed
  • • 2 ounces Amazing Acres chevre (goat cheese) crumbled
  • 1 large garlic clove
  • 1/2 cup fresh basil
  • 1/2 cup fresh cilantro
  • 1 teaspoon toasted cumin seeds (or 1/2 teaspoon ground cumin)
  • 1 teaspoon toasted fennel seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon sea salt
  • 2 tablespoons apple cider vinegar or white wine vinegar
  • 1/4 cup extra virgin olive oil


  1. Puree all of the cilantro vinaigrette ingredients in a blender. Add more salt and pepper to taste. (Makes 1/2 cup).
  2. In a large pot of salted water, gently simmer potatoes until just turning soft, about 10-15 minutes. Drain, rise with cool water, drain again and slice into 1/2 inch-tick rounds. Brush with olive oil and season with crushed garlic, sea salt and freshly ground black pepper.
  3. Oil a grill pan; then pre-heat grill. Grill potatoes until nicely browned, 20-25 minutes. Transfer to a serving platter, top with goat cheese