Being a city girl, I had no idea how to grill until my father-in-law Bob Iversen taught me. Bob showed me how to light the grill, know when the charcoal was ready and how to tell if the meat, poultry or fish were done to perfection.Of course the side dishes are just as important; they complete and enhance the meal. I am constantly looking for different and flavorful side dishes and found a most delicious one, Sauteed Potatoes, Mushrooms and Goat Cheese. This side dish with its savory flavors and crispy textures along with bits of creamy goat cheese will definitely be a hit when served with any grilled main course.
Sauteed Potatoes, Mushrooms
and Goat Cheese
adapted from
Potatoes
Williams-Sonoma
Kitchen Library
Ingredients
Sauteed Potatoes, Mushrooms
and Goat Cheese
adapted from
Potatoes
Williams-Sonoma
Kitchen Library
Ingredients
salt
2 lb red or white potatoes, peeled and cute into 1" pieces
3 tablespoons unsalted butter
2 tablespoons olive oil
1 lb small fresh mushrooms, quartered
2 cloves garlic, minced
freshly ground pepper
1/2 cup crumbled fresh goat cheese
1 tablespoon finely chopped freah basil
1 tablespoon finely chopped chives
Fill a large pot three fourths full with water and bring to a boil over high heat. Add salt to taste and the potatoes and cook for 5 minutes. Drain well in a colander and set aside.
In a large non stick frying pan over medium high heat, melt 1 tablespoon butter with 1 tablespoon of olive oil. Add the mushrooms and saute until lightly brown. Add the garlic and cook for 30 seconds. Transfer to a bowl and cover to keep warm.
Add the remaining 2 tablespoons butter and 1 tablespoons butter and 1 tablespoon olive oil to the same pan over medium-high heat. Add the potatoes and saute, turning brown on all sides, 10-15 minutes. If they are too dry, add more butter or oil.
When the potatoes are browned, add the mushrooms, being careful to leave behind any excess liquid that has drained to the bottom of the bowl. Mix briefly and transfer to a serving bowl. Season to taste with salt and pepper and toss in the goat cheese and chives.
It is best to prepare this just before serving, so the potatoes are at their crispest.
follow Anne on twitter and Instagram @AnneFretz
2 lb red or white potatoes, peeled and cute into 1" pieces
3 tablespoons unsalted butter
2 tablespoons olive oil
1 lb small fresh mushrooms, quartered
2 cloves garlic, minced
freshly ground pepper
1/2 cup crumbled fresh goat cheese
1 tablespoon finely chopped freah basil
1 tablespoon finely chopped chives
Fill a large pot three fourths full with water and bring to a boil over high heat. Add salt to taste and the potatoes and cook for 5 minutes. Drain well in a colander and set aside.
In a large non stick frying pan over medium high heat, melt 1 tablespoon butter with 1 tablespoon of olive oil. Add the mushrooms and saute until lightly brown. Add the garlic and cook for 30 seconds. Transfer to a bowl and cover to keep warm.
Add the remaining 2 tablespoons butter and 1 tablespoons butter and 1 tablespoon olive oil to the same pan over medium-high heat. Add the potatoes and saute, turning brown on all sides, 10-15 minutes. If they are too dry, add more butter or oil.
When the potatoes are browned, add the mushrooms, being careful to leave behind any excess liquid that has drained to the bottom of the bowl. Mix briefly and transfer to a serving bowl. Season to taste with salt and pepper and toss in the goat cheese and chives.
It is best to prepare this just before serving, so the potatoes are at their crispest.
follow Anne on twitter and Instagram @AnneFretz
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