Serves 4-6 / Terrific for a Southwestern-themed brunch. Prep tip: Try to find an applewood-smoked goat cheese (such as Colorado’s Haystack Mountain version) for this dish. Serving tip: The delicious vinaigrette also enhances roasted cauliflower or pork. Serves 4-6 / Terrific for a Southwestern-themed brunch. Prep tip: Try to find an applewood-smoked goat cheese (such as Colorado’s Haystack Mountain version) for this dish. Serving tip: The delicious vinaigrette also enhances roasted cauliflower or pork.

2 pounds medium red-skinned potatoes

Olive oil, for brushing

2 cloves garlic, crushed

2 ounces goat cheese, sliced

Cilantro Vinaigrette

1 large clove garlic

1/2 cup fresh cilantro

1/4 cup fresh basil

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 olive oil

1. Place all vinaigrette ingredients in a blender and puree; adjust seasoning with more salt and pepper, if desired. (Makes 1/2 cup.)

2. In a large pot of salted water, gently simmer potatoes until just turning soft, about 10-15 minutes. Drain, rinse with cool water, drain again, and slice into 1/2-inch-thick rounds. Brush with olive oil and season with crushed garlic, sea salt, and freshly ground black pepper.

3. Oil grill grate, then preheat grill. Grill potatoes until nicely browned, 20-25 minutes. Transfer to a serving platter, top with goat cheese slices, and ladle dressing to taste over all.

PER SERVING: 292 cal, 11g fat (6g mono, 1g poly, 4g sat), 11mg chol, 8g protein, 41g carb, 5g fiber, 160mg sodium