Monday, September 17, 2012

Pesto Roasted Potatoes

I made the most incredible Italian style Warm Mushroom and Arugula Salad with Balsamic Marinated Strip Loin steaks the other night for dinner and, because this was truly a main dish salad, I thought that fluffy, crispy roasted potatoes would be a wonderful side.

In keeping with my Italian theme, I decided to roast the potatoes with a hint of pesto and I have to tell you, the result was out of this world!

Pesto Roasted Potatoes
Printable Recipe Here

  • 4 russet potatoes, peeled
  • 1/8 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp pesto sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  1. In large pot of boiling salted water, cook potatoes until slightly tender, about 6-8 minutes. Drain well.
  2. In large bowl, whisk together lemon juice, oil, pesto, salt, and pepper; add potatoes and toss gently to coat. (Make-ahead: Cover and refrigerate for up to 8 hours.)
  3. Arrange potatoes on parchment paper-lined or non stick cookie sheet treated with cooking spray. Roast in 400°F (200°C) oven, turning once, until tender-crisp and most liquid is evaporated, about 50 minutes.
  4. During last five minutes of cooking, turn the broiler on and broil potatoes until crispy and golden brown.

Subscribe to me on YouTube

Follow Me on Pinterest

Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.

Enter your email address:

Delivered by FeedBurner

Or you can subscribe by rss feed...

Subscribe in a reader

No comments:

Post a Comment