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 

roasted carrots and parsnips

I saw an episode of The Barefoot Contessa where Ina made this side dish for a cute up and coming blogger. This was probably 3 or 4 years ago but I've been pretty jealous ever since but I did come out of that experience with this incredible side dish - AND it made me try parsnips for the first time. Have you tried them?? They are incredible!! They're similar to a carrot but they have a crisper, cleaner flavor. Oh so good. AND if you make a double batch you can use them in her winter soup recipe the next day (I've made it before and I approve that soup-age). Do you have any of her cookbooks? Because honestly you need to get them all. Maybe one day I'll get good at this food blog thing and we will have contests and I will give away her books. And maybe one day I will move next door to Ina and I will be a fixture in her cooking show like her buddy T.R. I hear cute little Mormon housewives are good for ratings...

Recipe inspired by Ina Garten
Serves 6

1 pound carrots, scrubbed and cut and 1 inch diced. 
2 pounds parsnips, peeled and 1 inch diced. 
salt and pepper
3 tablespoons olive oil

Preheat oven to 425 degrees.

Toss carrots and parsnips in a bowl with olive oil and coat. Spread in a single layer on a baking sheet and sprinkle with salt and pepper. Roast for 30 minutes, tossing everything with a spatula every 10 minutes until nice and browned.

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!

roasted tomato caprese

I think these tomatoes would be incredible in pretty much anything/everything - salads, panini, pasta dishes...the list could continue but that's all I could come up with. oh wait - plain! Just eat them plain! The concentrated flavor is incredible and it made for a great summer dinner for our family. 

Recipe from the glorious Ina Garten
Side dish or appetizer for 4 people, dinner for 2  

6 roma tomatoes, halved lengthwise and seeds removed (do not remove the core)
2 tablespoons olive oil
1 tablespoon balsamic vinegar 
pinch of sugar
1 large garlic clove, minced
kosher salt and freshly ground black pepper
8 ounces fresh mozzarella
12 fresh basil leaves, julienned 

Preheat oven to 275 degrees.

Line a baking sheet with parchment paper and arrange tomatoes on it, cut side up in a single layer. Drizzle with olive oil and balsamic vinegar and sprinkle with garlic, sugar, 1 teaspoon salt and 1/2 teaspoon pepper. Roast in oven for 2 hours until the tomatoes are shriveled, yet firm, and have a great caramelization. Let tomatoes cool.

While the tomatoes cool, cut the mozzarella into slices that are about as thick and wide as the now-caramelized tomatoes. Alternate cheese and tomato slices on a platter and sprinkle the basil on top. Sprinkle with a tiny pinch of kosher salt and a little drizzle of olive oil.