- 18 small red potatoes, halved or quartered
- 8 shallots, quartered
- 1/4 cup fresh rosemary
- 2 tablespoons EVOO
- 2 tablespoons crumbled goat cheese
- 2 tablespoons milk
On baking sheet, toss first 4 ingredients; season. Roast at 400 degrees , stirring occasionally, until potatoes are golden and tender, 30 minutes. In bowl, whisk cheese and milk until smooth. Drizzle over potatoes; season.