I’m not a big potato person. (unless they’re cut into strips and fried…or cut into any shape and fried, really, but then who isn’t a potato person?) But I am a pesto girl. Add roast red peppers? add a jaleneno? I am so there. This pesto would be great on pasta or crackers, or really anything you can think to put pesto on but I had a bag of potatoes from my CSA box so I made a roast potato salad.
Recipe adapted from here
Photo styling attempt inspired by the amazing VK Rees
6 mini bell peppers or 2 regular sized bell peppers (I prefer red and yellow)
1/4 cup pine nuts, toasted
1/4 cup fresh Parmesan cheese
2 cloves garlic, peeled and roughly chopped
1/4 cup olive oil
2 lbs red potatoes, washed and cut into 1/2 inch cubes
1 medium onion, sliced
For the Pesto
Roast the peppers, skins on. You can do this on a grill or in the oven on broil or the urban-apartment-dweller way of placing them directly on a gas burner and rotating every couple minutes until the skins are blackened and blistering. Cut the stems away, remove the seeds and slice the peppers and jalepeno roughly. Leaving the skins on will add a nice smoky flavor.
Place in a food processor with pine nuts, parmesan and garlic and process until smooth. Slowly add the olive oil in a stream while processor is on. If adding all that olive oil makes you cringe just a bit, like me, you can stop whenever the sauce is an acceptable consistency (pro tip though: the olive oil makes it way better).
Season to taste with salt and pepper and give one last stir to combine and you’re done.
For the Potatoes
While you’re preparing the pesto heat your oven to 400 degrees. wash and cut the potatoes into about 1″ cubes. Slice the onion thinly and toss both in a couple tbsp of olive oil and some salt and pepper. Roast in a metal pan for 20-30 minutes or until the onions are tender and the potato chunks easily forkable. I prefer my potatoes a little browner and so turn them over about 20 minutes in, once the down sides are nicely golden, and give the next side a chance to crisp up.
When cooked and slightly cooled, pour into a large bowl and over with pesto. Like any potato salad the flavor meld with time and will be even tastier the next day.