Crispy baked potatoes are stacked with goat cheese and chives for a fun side dish!
Sometimes I think of this site as my own adult diary. I was pretty horrible at keeping one in the “omg, I kissed a boy!” years of middle school and literally have years missing between entries. Although, my bible from ccd (catholic school classes for those of you who weren’t subjected to that torture) apparently served as a makeshift one given the amount of “I love Will”’s scrawled all over it. Sorry Jesus, boys were way more interesting than your supposed miracles to a 12 year old girl at the time.
So if this is the adult version of the ccd bible, this week’s entry would go something like this:
F&^k October 2. Today my job was “eliminated” from a company I’ve worked for for over 9 years, in a 10 minute meeting by my boss of 2 months, not the owner/CEO who I’ve worked closely with for 9 years. Not based on performance, but because of organizational changes. No warning, no explanation and no other opportunities provided. The company email announced the promotions of my colleagues with a 2 sentence blurb about my termination at the bottom. 2 sentences. That’s apparently what you’re worth after 9 years. Not even 2 months ago I was called a “vital” part of the organization and today, I’m unemployed. Crazy shit, huh?
Thankfully, this comes at a really good time (if there’s a good time to lose your job) and below that layer of bitterness that’s still lingering, there’s actually excitement. A lot of it. I have no idea what comes next. I do know I get to spend a lot more time in my kitchen, a lot more time doing the stuff I love and not feeling like my “passions” (let it be known I really hate that word because I feel like Gen Y-ers have overused it to death) only get the few spare minutes of attention I can afford here and there while I hamster wheel my way through life. Screw that, life’s too short.
It’s funny really that I had these potato stacks to share today because the day I made them I was frantically rushing to get them made and photographed in the 35 minutes I had between conference calls at lunch. I had goat cheese everywhere, chives all over my dining room rug and while I was photographing in haste, Ginger was jumping up onto the stove and grabbing the extra 2 slices of potatoes off the baking sheet. I won’t miss that.
I’m sure there will be plenty of rushed recipes, messes and half dog eaten food in the future, but at least it won’t be because of a job I resent.
Now, let’s enjoy some crispy potatoes sandwiched with goat cheese. Because how can that not heal the losing your job blues?
Goat Cheese and Chive Potato Stacks
- 1 large russet potato, sliced lengthwise into about 1/4 inch slices
- 2 tablespoons extra virgin olive oil
- salt & pepper
- dash dried herbs of choice, I used Herbs de Provence
- 2 ounces goat cheese
- fresh chives, chopped
- Preheat oven to 325 degrees.
- Spread the potato slices out in a single alyer on the baking sheet.
- Drizzle with half the olive oil, season with the salt & pepper and herbs.
- Flip the slices over and season the other side.
- Bake for 30-40 minutes, flipping half way through. Edges should be crispy and golden brown.
- Remove from the oven and assemble the stacks by placing dollops of the goat cheese in between each slice and gently pressing down.
- Place the stacks back on the baking sheet and broil for 1-2 minutes to crisp the potatoes and melt the cheese.
- Remove from oven, garnish with the fresh chives and serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.