|
Roasted Organic Heirloom Potatoes with Fresh Herb Pesto |
|
|
|
|
Written by Laura Klein, Publisher
|
I love roasted or grilled potatoes in the summer and I love fresh summer herb pesto. Thus, I decided to combine the two for delicious, bright summer flavors.
Serves 4-6 people
Ingredients:
3 pounds of small multi-colored new potatoes such as purple Peruvian potatoes, pee wee red thumbs and fingerlings, cut into quarters
1/2 cup organic herb pesto
Salt and pepper to taste
Method:
Preheat oven to 425°. Once oven is heated, heat two baking sheets in oven for 20 minutes (this will give your potatoes a nice golden textured finish). Reduce heat to 400°.
In the meantime, toss the potatoes in ¼ cup of the herb pesto and generously season with salt and pepper.
Remove heated pans from the oven and spread potatoes in an even layer on the baking sheets. Roast potatoes until golden brown and tender about 20-25 minutes. Toss potatoes in remaining ¼ cup of herb pesto and taste for seasoning.
Serve hot.
|
