Given my adoration of all things basil and pesto related (I am desperate to make a basil ice cream to serve with roasted strawberries soon), I was on a roll after my pesto mash revelation and had another gift of an idea: pesto roast potatoes! My goodness, they were dangerously delicious!
Now I hesitate, once again, to call this a recipe as it is simply ‘roast some potatoes in pesto’ but I will aim to give my method and perhaps a tip or two.
- Enough potatoes to serve however many you are feeding, peeled and chopped (I tend to find one medium-large potato will serve two people)
- 1 tbsp of olive oil (for every two portions of potatoes, i.e. if serving 4 people, use 2 tbsp)
- 1 tbsp of pesto (for every two portions) (If strictly non-dairy paleo then you may wish to make your own Parmesan-free-pesto by blitzing some olive oil, basil, garlic, lemon juice, salt, pepper and pine nuts in a food processor.)
- Preheat the oven to 180°C.
- Par boil the potato chunks for 10 minutes.
- Whilst the potatoes are boiling, mix the olive oil and pesto in a deep baking tray and a couple of minutes before the potatoes are done boiling, pop the tray in the oven to warm the oil and pesto.
- Drain the potatoes and then transfer them to the warmed tray, shake them around (or use a spoon) to make sure the potatoes are all completely coated in the pesto mix.
- Bake for 40 mins, until they begin to crisp up and get crunchy.
- Serve with a dinner of your choice (or eat as a decadent snack) and be careful not to burn yourself!