My mom makes a similar recipe to this by wrapping potatoes, onions and feta cheese in tinfoil and throwing it on the grill. Since I don't have much for a grill, and had some leftover goat cheese, I decided to give this a whirl. It turned out to be a great adaption that works year-round.
- 5 baby reds, rinsed and chopped
- 3 handfuls onion, chopped
- 2 handfuls goat cheese crumbles
- Curt's seasoning salt
- EVOO
Heat a large, deep skillet on medium heat with one turn of the pan of EVOO. Add the potatoes and season with the Curt's. When the potatoes start to sizzle, reduce the heat to a simmer and cover. Cook about 15 minutes, shaking the pan occasionally to avoid burning.
Add the onion, stir to combine, and re-cover. Cook another 5 minutes or so, until the onions start turning translucent. Remove from heat. Add the goat cheese and stir to combine. The potatoes and onion should be hot enough that the cheese melts right away.
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