Pesto & Potatoes
2 of my absolute favourite things, coming together for a deliciously snackable dish. Seasoned & roasted taters, my fave, fresh pesto, grana padano, parsley, lemon zest, and heat from pep flakes. So divine!
Ingredients
- 4 whole4 whole4 whole Yellow Potatoes, Medium - Large Sized
- 1 whole1 whole1 whole Extra Virgin Olive Oil, See Recipe

- 2 tsp2 tsp2 tsp Roasted Garlic and Red Pepper Seasoning - Club House
- 1 tsp1 tsp1 tsp Red Pepper Flakes, + garnish

- 4 cloves4 cloves4 cloves Garlic, gently crushed

- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe

- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe

- 1 whole1 whole1 whole Lemon, Zest for Garnish

- 1 whole1 whole1 whole Grana Padano Cheese, For Garnish
- 2 Tbsp2 Tbsp2 Tbsp Parsley, chopped for garnish

- 0.25 cup0.25 cup0.25 cup Pine Nuts

- .25 cup.25 cup.25 cup Extra Virgin Olive Oil, more if needed

- 0.5 whole0.5 whole0.5 whole Lemon, juice, more if needed

- 1 cup1 cup1 cup Basil, Fresh

- 2 cloves2 cloves2 cloves Garlic, crushed & chopped

- 0.333 cup0.333 cup0.333 cup Parsley

- 0.333 cup0.333 cup0.333 cup Grana Padano Cheese, cut into cubes
- 0.25 tsp0.25 tsp0.25 tsp Himalayan Pink Salt, More to Taste

- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste

- 1 pinch1 pinch1 pinch Red Pepper Flakes, More to Taste

Pesto
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 425 F
- Cut your potatoes in half lengthwise, and then cut the halves in half. Chop them into 3 - 4 pieces each depending on how large your taters are. You want good sized chunks. Add the taters to a mixing bowl and drizzle enough EVOO to coat them nicely. Add the pepper flakes and roasted garlic seasoning, toss to combine thoroughly, and transfer to a parchment lined baking sheet. Season liberally with salt and some cracked pepper.
- Bake the taters for 12 minutes. Remove the tray, flip, and add the garlic cloves. Return to the oven for another 12 minutes, flip once again, and continue until the taters are golden, crisp, but still fluffy inside.
- While the taters bake, prepare the pesto. Start by toasting the pine nuts in a dry skillet set to just about medium heat. Monitor them so that they do not scorch. Once they're golden and toasty, remove them from the heat and transfer them to a small bowl. Add the pine nuts, fresh basil, parsley, garlic, grana padano, Himalayan salt, cracked pepper, and pepper flakes to a small vortex blender. Pour in the EVOO and the juice from the lemon. If your lemon is super small, add the juice from the whole thing. Blend until smooth and vibrant. Add additional EVOO or a splash of water if needed for emulsification. Taste and adjust your salt if desired. Transfer the pesto to a small bowl that can be covered in the fridge.
Notes
- If you want to save time, you could always open a jar of your fave store-bought brand of pesto. I always recommend fresh when it's a simple recipe like this, but there's no shame in the store-bought game.
- Servings Vary - It could be a snack for a few people, a small side, or a bigger portion split in to two. I ate the whole thing myself lol
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 677 |
| Fat: | 46 g |
| Carbohydrates: | 45 g |
| Protein: | 27 g |
| Cholesterol: | 58 g |
| Sodium: | 1371 mg |
| Fiber: | 4 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |




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