Roasted Red Potatoes with Parsley Pesto
May 9, 2011 § Leave a comment
E: Hello everyone. I’m stepping in again today to post this quick and easy recipe for roasted potatoes. I made these for an Easter party, along with this green chili mac and cheese, and both went down really well. The original recipe for these used fingerlings, but I went with small red potatoes because that’s what I could find at the time. Also, the original had chive pesto, but the grocery store had no chives when I was there so I substituted some scallions and some basil. If you want to see the original recipe from Macheesmo, it is located here. I apologize for the poor quality picture of the final product, and the lack of good pictures of the roasting potatoes. I was in a rush, and only photographed the final dish just as I was heading out.
In any case, you’ll need a food processor of some kind, and these ingredients:
1 1/2 pounds red potatoes
~2 tbsp olive oil
Salt and pepper
1/2 c. fresh flat leaf parsley
1/3 c. fresh basil
1 large clove garlic
2 tbsp almonds
1/2 c. olive oil
1 tbsp lemon juice
Salt to taste
These amounts make enough potatoes to serve 6 people as a side, with some extra pesto to spare.
Preheat the oven to 425F. Wash the potatoes and slice them all in half. Drizzle them with the olive oil, toss in some salt and fresh cracked pepper, and make sure they get coated.
Once you’ve done that, lay them out on a baking sheet, however you’d like. When the oven is heated, pop the baking sheet in. Bake them for about 35 minutes total, flipping them every 10 minutes or so, such that they get evenly browned.
While that is going on, get the pesto ready. Start by slicing up the scallions, and then washing and mincing up the herbs. Peel and mince the garlic too. Then start putting things in the food processor.
I started with the almonds, and chopped them up small. Then I put in the scallions, pulsed those a little, and then added the herbs. You’ll have to start adding the oil at some point to get things to move around.
Get out a spatula and stir things around. Keep pulsing, and then stirring and adding the oil until you’ve used the whole half cup, and everything is uniformly small.
You should finally end up with something that looks like this:
Scoop this out and into a bowl you can seal and keep in the fridge. When the potatoes are done, put a decent amount of pesto on them. Don’t go overboard, people can add their own. I think I used about half of it.