ROAST POTATOES WITH WHIPPED GOATS CHEESE, DATES & GARLIC  

A glam take on chips and dip. The crispy roast potatoes sit on a layer of goats cheese which is whipped together with gooey caramelised dates and roasted garlic, finished with crispy thyme leaves. A crowd pleaser, perfect for the festive season.

This is a relatively heavy dish so i like to serve it with something simple like steak and steamed greens.

Serves 4-6

INGREDIENTS

500g new potatoes
4 tablespoons olive oil
1/2 bulb of garlic
2 tablespoons chopped fresh rosemary
8 fresh dates, chopped
5 sprigs of fresh thyme
100g goat cheese
100g cow feta
125g sour cream 
1 tablespoon chopped fresh chives
Sea salt
Cracked pepper

METHOD

Heat the oven to 200ºC fan bake. 

Boil the potatoes in a pot of salted water for 15-20 minutes or until tender. 

Drain and place on a large roasting dish. Use a potato masher or the back of a fork to gently smush the potatoes, try to keep them in one piece. Drizzle over the olive oil and top with chopped rosemary, sea salt and cracked pepper. Slice the top of the garlic off and place on a piece of tinfoil, drizzle with olive oil then wrap the tinfoil around the garlic to enclose it. Place on the tray along with the potatoes and roast for 40-55 minutes or until golden (the timing will differ depending on the size of your potatoes). Remove from the oven and place on a tray lined with paper towels. 

On the same tray that you roasted the potatoes, add the chopped dates and thyme and place in the oven for 8 minutes. Then place on the paper towel lined baking tray.

Put the goat cheese, feta, sour cream and chives in a bowl. Squeeze in the roasted garlic cloves and half the dates. Using an electric beater, beat until smooth and creamy. Season with a little cracked pepper. 

Smear the whipped goats cheese mixture on the base of a serving bowl, top with potatoes, crispy thyme leaves and remaining dates.