Thursday, August 1, 2013

Pesto Potatoes


Don't you just love recipes with only two ingredients, if you  count pesto as an ingredient (and I do).  My Valentino basil is going gang busters and, while I'm not ready to admit that I'm tired of pasta, there must be more to pesto than just pasta.

I found what I was looking for in a bag of fingerling potatoes. You say potato, I say potato pesto.  I know these were good because, yes, the old man liked 'um. Of course he put a dash of Worcestershire sauce on his.  And that got me thinking about a splash of malt vinegar.  Yes, I caved. But they were so good, kinda like Boardwalk fries meets Roman Holiday.  

White potatoes get a bad rap compared to sweet potatoes, but the truth is they're not too shabby in the nutrition department, i.e. protein, potassium, fiber and vitamin C. I just had them for dinner with nothing else 'cause I'm that way, but what a kick ass side dish!  Pesto and potatoes.  That's it.  And maybe some malt vinegar.  Or Worcestershire. 

pesto potatoes

1/2 cup pesto (check this out if you need a recipe)
1 lb fingerling potatoes

Bring 3 quarts of water to a boil and add potatoes.  Cook for 20 minutes or until potatoes are fork tender.  Drain and cut into quarters.  Toss in a large bowl with pesto.  Serve immediately, fresh pesto tends to turn a bit brown if it sits too long.  Makes 4 servings.






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