Hassleback Potatoes with Goat Cheese + Honey

I can't believe that it's already time to be posting the 2016 Christmas recipes. There's snow on the ground, but for some reason it doesn't really feel like Christmas to me yet. Last year I remember sitting on an outdoor patio on the 23rd, because it was 60 degrees in Ohio -- so that didn't really feel like Christmas either. Maybe I say this every year?

This recipe is super easy to put together, it just looks fancy. The original is in metric measurements, so I did some conversions and tweaked the recipe a little. Additionally, rather than gorgonzoloa, I used goat cheese, because it

Recipe slightly adapted from Jaime Oliver.

Ingredients:

-1 pound mini yukon gold potatoes

-1/2 a bunch of fresh rosemary

-5 tablespoons unsalted butter , (cold)

-olive oil

-runny honey

-3 ounces goat cheese

Preheat the oven to 425º. Then make cuts across the width of each potato, 1 to 2mm apart, all the way along -- remember to only slice about two-thirds of the way into the potato. Stuff the cuts with rosemary leaves.

Cube the butter and then dot over the base of a parchment paper lined 8x8 pan and drizzle in the oil. Pop the tray into the oven for a few minutes so that the butter melts, then place the potatoes carefully into the tray.

Roast for 50 to 60 minutes, or until the potatoes are golden and cooked through. You'll want to bast the potatoes with the melted butter in the pan a few times during cooking and turning regularly until they are golden and crisp all over.

Drizzle all the potatoes lightly with the honey, then return to the oven or another 5 minutes.

Remove from the oven and place the potatoes on a board or platter. Crumble the goat cheese over top and serve while still warm.