Serves 4-6 / Terrific for a Southwestern-themed brunch. Try to find an applewood-smoked goat cheese (such as Colorado’s Haystack Mountain) for this dish. 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 chèvre (goat cheese), crumbled 

Cilantro Vinaigrette

1 large clove garlic

½ cup fresh cilantro

¼ cup fresh basil

1 teaspoon toasted cumin seeds, or ½ teaspoon ground cumin

1 teaspoon toasted fennel seeds

½ teaspoon crushed red pepper flakes

¼ teaspoon sea salt

2 tablespoons apple cider vinegar or white wine vinegar

¼ cup extra-virgin olive oil

1. Place all vinaigrette ingredients in a blender and purée; adjust seasoning with more salt and pepper, if desired. (Makes ½ 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 ½-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, and ladle dressing over all.

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