Roasted Pesto Potatoes
With all the grilling happening these days, side dishes can become repetitive and boring. Well, it doesn’t have to be that way, here is a crowd-pleasing recipe you will find yourself making over and over again, without getting the “not again” face.
Pesto potatoes are “the thing” around here this Summer. These crispy bites have a creamy center and a bright flavor from the fresh basil. You only need a few ingredients and it won’t take you very long to make. And If for some crazy reason you have leftovers, you can pan-fry them and put a poached egg on top for breakfast. I know… You’re welcome.
For the pesto:
3 garlic cloves 1/4 cup walnuts or lightly toasted pine nuts 4 cups of basil (about 2.50z) 1/3 cup Parmesan cheese 1/2 cup extra-virgin olive oil
Put the garlic and walnuts or pine nuts in a food processor and pulse a few times to chop fine. Add the basil and process to chop fine. Add in the cheese and pulse a few more times. With the food processor running, slowly add the olive oil. Transfer to a container and add salt and black pepper to taste, mix well to combine.
For the potatoes:
2 pounds of small white potatoes
3 tablespoons extra-virgin olive oil
sal to taste
Preheat the oven to 450˚F.
Cut the potatoes in half and place them in a bowl, add in the olive oil and salt and mix well until the potatoes are well coated, transfer the potatoes to a sheet pan, spread them out in a single layer and bake for about 30-35 minutes or until they are golden and crisp. When ready, transfer the potatoes to a bowl and add pesto while they are hot. You don’t need the whole pesto batch, just use enough to generously coat the potatoes and save the rest for pasta next day.