Makes 6 servings • Prep Time: 2 minutes • Cook Time: 15 minutes
If you’re wondering how I ever came up with the idea to put pesto on potatoes, it’s like those old ads for you-know-what, where a guy walking the street eating a chocolate bar bumps into a girl with an open jar of peanut butter: a complete accident, but what an outcome! I was staring into the refrigerator as fingerling potatoes were coming out of the oven, and what should my eyes chance upon but a container of the pesto. Normally I’d use the pesto with pasta, but as I discovered that night, it’s also wonderful with potatoes.
2 pounds fingerling potatoes, scrubbed and cut into quarters
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
Freshly ground black pepper
3 tablespoons Basil Pistachio Pesto
Preheat the oven to 450°F.
Put the potatoes, the olive oil, salt, and a few grinds of pepper in a large bowl and toss until the potatoes are evenly coated. Transfer to a rimmed baking sheet, spreading the potatoes in a single layer. Bake, turning occasionally, for 30 to 35 minutes, until the potatoes begin to turn golden brown.
Transfer to a serving bowl, add the pesto, and toss until the potatoes are evenly coated. Serve immediately.
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.