Crispy Potatoes with Arugula Pesto
A simple and delicious potato recipe with a fresh, green pesto drizzle.
Print RateServings: 4
Ingredients
Ingredients
- 8-12 new potatoes
- ¼ cup F. Oliver’s Heady Garlic EVOO
- ½ teaspoon F. Oliver’s Premium Flake Salt or to taste
For Pesto
- 10 ounces baby arugula, baby spinach, or a mix of the two
- ½ teaspoon F. Oliver’s Premium Flake Salt or to taste
- ⅓ cup F. Oliver’s Heady Garlic EVOO
- 1 teaspoon F. Oliver’s Zesty Grapefruit Balsamic
Instructions
- Boil potatoes in salted water until tender. Remove potatoes from water and allow them to dry.
- Preheat oven to 375℉ . Drizzle a baking sheet with half of the Heady Garlic EVOO and place potatoes on the tray. Using a potato masher (or the bottom of a glass!) flatten each potato individually. Drizzle with remaining EVOO and sprinkle with flake salt. Bake 15 minutes or until golden brown and crispy.
- For the pesto - combine all ingredients in a blender or food processor (using only half of the Heady Garlic EVOO) and blend until smooth. Continue to add EVOO until your desired consistency. Taste and adjust seasonings, if necessary.
- Serve potatoes with a drizzle of pesto.
Notes
Note: This recipe makes a larger portion of pesto than you need for this recipe. Use the leftover with eggs, roast chicken, on sandwiches, etc. It also freezes well.
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