More digestible than cow milk yogurt and less processed than plant-based, our goat milk yogurts and kefirs are rich in essential nutrients like protein and calcium and packed with billions of probiotics.
More than ever, we’re aware of how our food choices impact the health of our planet and our communities. Goats provide a delicious, real-milk option but with a considerably lighter hoofprint than their bovine counterparts.
We source all of our milk from Certified Humane® farms owned by families who take pride in being stewards of their land and their herds.
Something about a warm and cozy potato dish with the perfect creamy, tangy sauce that feels just right for Fall and Winter. But honestly, we could eat this one all year long. Adapted from Dolly and Oatmeal’s recipe, we decided to #GoGoat and swap in Redwood Hill Farm plain yogurt for an added creaminess and tang that pairs perfectly with the salty crunch of the potatoes. If you’re looking for a dish to wow your dinner party with or one that will travel easily to holiday festivities, this is it!
In a large pot, add potatoes, a pinch of salt, and cover with water. Boil for 15 minutes, or until potatoes are soft and easily pierced with a fork.
Preheat oven to 450°F. Add potatoes to a well-oiled baking sheet. Place each potato on a sheet and gently smash with a fork. Add a light pinch of salt to each potato.
Cook potatoes for 15 minutes or until lightly golden, flip, and cook for 10 additional minutes. Remove when crispy.
In a separate bowl, whisk together the goat milk yogurt, oil, vinegar, mustard, maple syrup, garlic, and salt and pepper.
Place crispy potatoes on a serving platter, drizzle with vinaigrette, garnish with fresh herbs, and enjoy!
The “kid pile” is a common sight in the barn nursery, as they curl up with with each other for companionship and warmth.
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