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
