Spring Pesto Potatoes
(from largomason’s recipe box)
The flavors of the Spring Pesto add a wonderful green grassy flavor to potatoes. And whether they’re served warm or cold, this quick dish can be used for any meal from breakfast to dinner.
Source: https://www.beeradvocate.com/articles/13828/celebrate-spring-with-an-ipa-pesto/
Ingredients
- 2 lb potatoes, such as fingerlings, Yukon Gold or Idaho, washed and quartered
- 2 tbsp kosher salt
- 1 cup Spring Pesto
Directions
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Place the cut up potatoes into a pot and add enough cold water to cover the tubers by 3 inches. Add the salt and place the pot over high heat. Bring the water to a boil, reduce the heat and cook until the potatoes are fork tender, about 20 minutes.
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Drain the potatoes into a colander, letting them steam for a few minutes. Place the still steaming potatoes (each variety will add a different flavor and texture) into a large bowl and toss with 1/2 cup of Spring Pesto. The potatoes will soak up the pesto. After a few minutes, add another 1/2 cup to give an outer coating, along with a sprinkling of salt and a splash of olive oil. The potatoes can be served warm immediately as a side dish to any protein.