Parsley and Walnut Pesto Roasted Red Potatoes
By
Mikekey *
@Mikekey
7
Be sure to use waxy potatoes (baby reds), otherwise potatoes will turn mushy. Serve with a roast chicken.
Ingredients
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1/2 colive oil, extra virgin (divided)
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1 mediumred onion, peeled and cut into thin wedges (divided)
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6 Tbspflat leaf parsley, finely chopped (leave stems on)
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1/4 cwalnuts, chopped
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1 clovegarlic, peeled and chopped
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1lemon, tested and juiced
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2 tspcoarse sea salt (divided)
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1/2 tspground black pepper
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2 Tbspricotta cheese
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1 tspsalt
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5 lbsmall red-skinned potatoes (do not peel)
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6 Tbspunsalted butter, softened
How to Make Parsley and Walnut Pesto Roasted Red Potatoes
- 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. - 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.
- Transfer to a mixing bowl and add ricotta; stir until mixed in.
- 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. - 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.
- 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.
- Serve warm.
