← All recipes

🍽️ Roasted Thyme Potatoes with Goat Cheese Pralines and Grape Chutney

599 kcal · 30 min · 4 servings

Roasted Thyme Potatoes with Goat Cheese Pralines and Grape Chutney Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Wash the potatoes thoroughly under running water.
  3. 3. Cut the potatoes lengthwise into four equal quarters.
  4. 4. Wash the thyme sprigs and shake off excess water.
  5. 5. Strip the thyme leaves from the stems.
  6. 6. Finely chop the thyme leaves.
  7. 7. Place the potato quarters into a large bowl.
  8. 8. Add two-thirds of the chopped thyme leaves to the potatoes.
  9. 9. Add two tablespoons of oil to the potatoes.
  10. 10. Season the potatoes with a pinch of salt.
  11. 11. Mix everything well until the potatoes are evenly coated.
  12. 12. Place the potatoes on a baking sheet with the cut side facing down.
  13. 13. Roast the potatoes in the oven for 20 to 25 minutes.
  14. 14. Empty the bowl and clean it thoroughly.
  15. 15. Halve the onions and peel them.
  16. 16. Slice the onions into thin strips.
  17. 17. Add two tablespoons of oil to a pot.
  18. 18. Heat the oil over medium heat.
  19. 19. Add the onion strips to the pot.
  20. 20. Sauté the onions for about 5 minutes.
  21. 21. Wash the grapes thoroughly.
  22. 22. Halve the grapes.
  23. 23. Add the sugar to the onions in the pot.
  24. 24. Allow the sugar to caramelize.
  25. 25. Deglaze the mixture with two tablespoons of balsamic vinegar.
  26. 26. Add the halved grapes to the pot.
  27. 27. Add the remaining thyme to the pot.
  28. 28. Simmer the mixture for 8 to 10 minutes over medium heat.
  29. 29. Season the chutney with salt to taste.
  30. 30. Toast the sesame seeds in a dry pan over medium heat.
  31. 31. Transfer the toasted sesame seeds to a large plate.
  32. 32. Wipe the pan clean with a kitchen towel.
  33. 33. Add one tablespoon of oil to the clean pan.
  34. 34. Heat the oil in the pan.
  35. 35. Toast the pine nuts until golden brown in the oil.
  36. 36. Place the pine nuts on kitchen paper to drain excess oil.
  37. 37. Place the cold goat cheese into a bowl.
  38. 38. Add one tablespoon of honey to the goat cheese.
  39. 39. Add breadcrumbs to the goat cheese.
  40. 40. Stir the mixture until smooth.
  41. 41. Season the cheese mixture with salt and pepper.
  42. 42. Moisten your hands with a little water.
  43. 43. Form small balls with a diameter of about 2 centimeters from the cheese mixture.
  44. 44. Roll the cheese balls in the toasted sesame seeds.
  45. 45. Empty the bowl and clean it thoroughly again.
  46. 46. Add two tablespoons of balsamic vinegar to the clean bowl.
  47. 47. Add two tablespoons of water to the bowl.
  48. 48. Add two tablespoons of oil to the bowl.
  49. 49. Add one tablespoon of honey to the bowl.
  50. 50. Mix the dressing ingredients well.
  51. 51. Season the dressing with salt, pepper, and a pinch of sugar.
  52. 52. Wash the salad greens thoroughly.
  53. 53. Spin the salad dry.
  54. 54. Place the dry salad into the bowl with the dressing.
  55. 55. Toss the salad with the dressing.
  56. 56. Remove the potatoes from the oven.
  57. 57. Plate the potatoes.
  58. 58. Add the grape chutney to the potatoes.
  59. 59. Add the goat cheese pralines to the potatoes.
  60. 60. Add the salad to the potatoes.
  61. 61. Sprinkle the dish with the toasted pine nuts.
  62. 62. Serve the dish immediately.

Nutrition per serving