Parsley and Walnut Pesto Roasted Red Potatoes

Parsley And Walnut Pesto Roasted Red Potatoes Recipe

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Mikekey *

By
@Mikekey

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10
Prep:
20 Min
Cook:
1 Hr
Method:
Roast

Ingredients

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  • 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

How to Make Parsley and Walnut Pesto Roasted Red Potatoes

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.

Printable Recipe Card

About Parsley and Walnut Pesto Roasted Red Potatoes

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




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