Gardens are funny things. You check in on them every day (as you should), making note of what needs to be pruned, fertilized, or various weeds that threaten to take over. And then one day out of nowhere, you’ll notice that HOLY COW…you suddenly have an abundance of something and you need to use it immediately! Anyone who has grown cherry tomatoes or zucchini know this phenomenon well.
Such was the case with my sweet basil this year. It took off in the blink of an eye. Mind you, I am not complaining one bit.
The obvious comes to mind of course: pesto. But I’ve already give you: Ultimate Basil Pesto. I’ve also done a very awesome Grilled Pesto Chicken and Tomatoes. Are you tired of pesto yet? Yep, I thought not. So let’s go another round, this time with roasted potatoes. Specifically, some very fun and colorful ones like this:
Roasted initially with a little olive oil, salt and pepper:
Which, when combined, look like this:
Can we pause a minute to admire the glory that is basil pesto? ——– Ahhhh. So anyway, after an initial roasting, the potatoes are tossed with this piquant mixture then roasted a bit more. Your kitchen will smell like heaven on earth at this point. Just sayin. Then just before serving, the final touch of awesomeness: some freshly grated Parmigiano Reggiano:
If you’re wondering whether you have to use multi-colored fingerling potatoes for this recipe, the answer is a resounding “no”! You can use anything you have or like, although I do happen to think that thin-skinned potatoes are the real ticket to success with this kind of roasting. As for things to serve with this dish, the possibilities are endless. Basically whatever comes off your grill this summer (steaks, beer can chicken, sausages, ribs…) will go will be happy sharing a plate with these savory spuds.
One final note before I get to the recipe, which I promise I will do. Try making them ahead of time, reserving a little of the pesto. Just before serving, toss with the reserved pesto and parmesan cheese. So simple and delicious!
PESTO ROASTED FINGERLING POTATOES
5 TBS olive oil
2/3 cup packed fresh basil leaves
1 large or 2 medium shallots, peeled and coarsely chopped
2 large or 3 medium garlic cloves, peeled
Nonstick vegetable oil spray or nonstick aluminum foil
2 1/2 # fingerling potatoes, scrubbed
1/2 cup freshly grated Parmesan cheese
Blend 2 1/2 TBS olive oil, basil, shallots, and garlic in a food processor until smooth. Season pesto to taste with salt and pepper (can be made up to a day in advance. Cover and refrigerate).
Preheat oven to 400°F. Spray a large baking sheet with nonstick spray or line with nonstick foil. Toss the potatoes with remaining 2 1/2 TBS olive oil, salt and pepper in a large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour pesto over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender, about 15-20 minutes longer.
Transfer potatoes to a serving bowl. Add cheese and toss.