Pesto Roasted Potatoes

These roasted potatoes are SO versatile. Without the pesto and cheese these are great in breakfast burritos or as a side for anything off the grill - burgers, chicken, fish etc. These pesto potatoes with a chicken parmesan sandwich or even just with some scrambled eggs for dinner are incredible.

photo by: Becca Bird

Another Stick of Butter Original Recipe
Side dish for 4 

3 pounds small red potatoes washed, dried and cut into halves
2 tablespoons olive oil
salt and pepper
1/4 cup prepared pesto
Freshly grated parmesan cheese

Preheat oven to 450 degrees.

Combine potatoes and olive oil in a large bowl. Toss to coat.

Take a a sheet pan and lightly coat with a little cooking spray and then spread the potatoes on it. Make sure they are nicely spread, if they are too close together then they won't brown nicely. Sprinkle with salt and pepper - be generous with your pepper but stingy with the salt, maybe 1/4 teaspoon total. (You don't want to over-do it because the pesto and the parmesan are both quite salty).

Roast for 15-20 minutes, tossing the potatoes after 10 minutes. The potatoes should be nicely browned and crispy. Remove from oven and place in a serving bowl. Add the pesto and toss to combine. Sprinkle a generous amount of parmesan on top and serve immediately!

Photo by: Becca Bird 

basil mashed potatoes

These potatoes are great for exactly 2 reasons. 

1. They can stand on their own two feet without gravy. And that's nice because sometimes I am just waaayy too lazy to make gravy. 
2. They have fresh basil and a little pesto mixed in. I am not a huge fan of mashed potatoes because I often feel like they don't taste like anything. These taste like hotness.

 I suggest everyone find a friend who has a crazy productive basil plant so you can make these all the time (note: Michelle Bateman is my basil friend and you had better not take her from me. I will come after you with my chubby ginger baby).

Another keeper from the inspired Ina Garten
Serves 6

2 pounds yukon gold potatoes, peeled and quartered
2 packed cups of basil
3/4 cup freshly grated parmesan
1 cup milk
salt and pepper
1 heaping spoonful of prepared pesto

Bring a large pot of salted water to a boil. While the water heats up, combine ice cubes and some cold water in another bowl (make an ice bath because you need to shock the basil to keep it a gorgeous green color). Add the basil and cook for 15 seconds then transfer to the ice bath using a slotted spoon. This will shock the basil and keep it nice and green. Set the basil aside. In the same boiling water then add the potatoes and cook for 20-25 minutes until they are easily pierced with a knife tip.

While the potatoes cook away combine the milk, parmesan, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper in a small saucepan. Simmer until very warm but do not let it boil. Remove from heat immediately. In the bowl of a food processor add the blanched basil leaves and process. Slowly add the milk/cheese mixture and process for 30 seconds or until well combined.

Strain the potatoes and then return them to the cooktop in the same pan. Turn the heat off but keep the pot on the burner and stir the potatoes for 1 minutes, until most of the excess water has evaporated. Using a hand mixer or a potato masher, smash up the potatoes and then add the basil/milk mixture. Stir/Whirl until the potato has soaked up the milky goodness and turned a gorgeous shade of green. Add the pesto and mix it in. Serve with more cheese on top and enjoy!

spinach pesto salad

Food photography is a work in progress for me, my apologies. Don't let that distract you from this perfect summer salad - cool, crisp and earthy. But let's be serious - how can anything taste bad when it's slathered in pesto??

Adapted from the magnificent Ina Garten

This recipe makes enough for you, yourself and you

2 cups packed spinach leaves

1/4 cup frozen peas

1 heaping spoonful of pesto

1 tablespoon toasted pine nuts

Freshly grated parmesan

salt and pepper

Toast pine nuts over medium heat in a small dry skillet (no oil!) until fragrant and nicely browned, about 5 minutes. Stir the nuts frequently to avoid burning. 

Meanwhile, place the frozen peas in a little bowl and microwave them for 30 seconds, or until thawed. 

In a larger bowl, combine spinach, peas, pesto and parmesan. Stir to combine/coat. Sprinkle pine nuts on top with a little more cheese and season to taste. (The pesto I used was salty enough that I didn't need more. Taste to be sure).