I think potatoes are delicious simply roasted with olive oil and sea salt, HOWEVER, these roasted baby potatoes tossed with my dill pesto takes it to another level. The dill pesto also helps to boost the plant diversity of this potato dish as well as contributes some healthy essential fatty acids.
Ingredients:
1 bag of baby potatoes (24 oz/about 1 1/2 pound), mixed colors preferably, washed and the bigger ones sliced in half
1-2 tbsp olive oil
Salt and fresh ground pepper
1/2 cup dill pesto (fresh dill, garlic, hemp seeds, nutritional yeast, lemon)
Instructions:
Pre heat oven to 425 degrees.
Toss the potatoes in the olive oil and sprinkle lightly with sea salt and fresh ground pepper. Place on a parchment lined tray and roast for 30-40 minutes (depending on the size of potatoes).
While potatoes are roasting, make the dill pesto. When potatoes are browned and cooked through, toss with dill pesto--start with 1/4 cup of pesto and increase amount according to preference.
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