Recipe makes 6 to 8 tapas portions
1 ½ pounds Yukon Gold or New Potatoes, cut into ½ inch cubes
2 Tb. Grape seed Oil
1 ½ tsp. Kosher Salt
2 Tb Butter
2 cloves Garlic, minced or grated on a microplane
1 tsp. Sherry Vinegar or White Balsamic Vinegar
¼ cup Raw Hulled Pumpkin Seeds
3 ounces Chevre Goat Cheese, crumbled
Preheat the oven to 425F convection; place a baking pan in the oven to preheat. In a large bowl toss the diced potatoes with the 2 tablespoons of grape seed oil and the kosher salt. Remove the baking pan from the preheated oven and spread the potatoes out on the pan in a single layer. Roast the potatoes for 12 to 18 minutes until they are golden brown.
While the potatoes are roasting, in a small saucepot combine the butter, garlic and vinegar. Over a low setting on the stove heat the pot to melt the butter. Simmer the butter mixture for 1 minute to cook the rawness out of the garlic.
When the potatoes come out of the oven move them to a mixing bowl and pour the garlic butter mixture on top; toss the potatoes to evenly coat them with the butter. Divide the garlic potatoes between serving plates and top with some of the pumpkin seeds and goat cheese. Serve right away while the potatoes are warm.