These Crispy Smashed Potatoes with Green Goddess Goat Cheese and Shrimp are crazy elegant, crazy delicious and belong at your next event!
Preheat oven to 425 degrees.
Add potatoes to a large stock pot. Cover with water. Bring to a boil and reduce to a simmer. Cook until easily pierced with a knife or fork, about 15 minutes. Drain and pat completely dry.
Once the potatoes are dry, toss with one tablespoon of olive oil. Place potatoes on a large rimmed baking sheet. Use the bottom of a measuring cup to gently smash all of the potatoes. Drizzle the potatoes evenly with two tablespoons of olive oil. Season evenly with 1/2 teaspoon salt. Sprinkle conservatively with pepper. Bake potatoes until crisp and golden brown, about 35 minutes.
When the potatoes are about 10 minutes shy of being done, toss the shrimp with remaining olive oil. Season with a little bit of salt and pepper. Scatter on another rimmed baking sheet and roast until pink and cooked, about five minutes. Remove from oven, set aside.
While the potatoes and shrimp cook, add goat cheese, garlic, basil, chives, tarragon and remaining salt to a mini food processor or blender. Blend until herbs are incorporated into the goat cheese (it should be green).
Let the potatoes cool slightly and then top with a dollop of the goat cheese mixture. Top with a shrimp. Garnish with chopped chive.