INGREDIENTS:4 lbs., 8 oz. frozen lattice cut potato slices
4 Ibs., 8 oz. goat cheese (e.g., chevre)
1-¼ qt. green onions, chopped
1-¼ qt. fresh parsley, chopped
2 cups fresh basil, chopped
1 cup fresh rosemary, chopped to taste coarse pound pepperDIRECTIONS:1. Arrange frozen potato slices on a baking sheet. Bake in convection oven at 425°F for 15 to 18 minutes or until brown and crisp ( 18 to 20 minutes in 425°F conventional oven).
2. Whip goat cheese until fluffy. Add green onions, parsley, basil and rosemary; mix well.
3. Using pastry bag with decorative tip, top each slice of potato with about 1 heaping teaspoon cheese mixture; sprinkle with pepper.
4. Bake in convection oven an additional 2 to 4 minutes until cheese mixture melts (about 5 minutes in 425°F conventional oven). Serve hot.SERVINGS:24 servings, 6 per servingFrom:Recipe: Washington State Potato Commission
