Parsley And Walnut Pesto Roasted Red Potatoes Recipe

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Parsley and Walnut Pesto Roasted Red Potatoes

Mikekey K

By
@Mikekey

Be sure to use waxy potatoes (baby reds), otherwise potatoes will turn mushy. Serve with a roast chicken.


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Serves:

8-10

Prep:

20 Min

Cook:

1 Hr

Method:

Roast

Ingredients

1/2 c
olive oil, extra virgin (divided)
1 medium
red onion, peeled and cut into thin wedges (divided)
6 Tbsp
flat leaf parsley, finely chopped (leave stems on)
1/4 c
walnuts, chopped
1 clove
garlic, peeled and chopped
1
lemon, tested and juiced
2 tsp
coarse sea salt (divided)
1/2 tsp
ground black pepper
2 Tbsp
ricotta cheese
1 tsp
salt
5 lb
small red-skinned potatoes (do not peel)
6 Tbsp
unsalted butter, softened

Directions Step-By-Step

1
To make pesto:
In a large nonstick pan, heat 2 tablespoons oil over high heat. Add half the red onions and reduce heat to low and cook, stirring occasionally, for about 5 minutes. Do not let them burn. Transfer onions to a blender container; leave as much oil in pan as possible.
2
Add the parsley, walnuts, garlic, 1/4 cup oil, lemon zest and lemon juice to cooked onions. Season with 1/2 teaspoon sea salt and black pepper. Pulse blender until desired consistency is reached. This with a bit of water, if needed.
3
Transfer to a mixing bowl and add ricotta; stir until mixed in.
4
For potatoes:
Cut potatoes into 3-inch pieces. Place them in a large pot. Fill the pot with cold water until the potatoes are barely covered. Bring to a boil over high heat, add 1 teaspoon salt, reduce heat to medium-high, and cook 20 minutes. The potatoes should be fork tender, but firm.
5
Drain potatoes thoroughly and let them cool a bit. Once they are cool enough to handle and dried, toss them in the pesto to coat.
6
Preheat oven to 425F. Place potatoes and remaining red onion wedges into a greased baking dish. Drizzle with remains olive oil and season with remaining salt. Roaster 30-35 minutes.
7
Serve warm.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American