June 12, 2012

Anti-Recipe: Oven Roasted Potatoes with Pesto


Potatoes are one of my all-time favorite foods and when my local farmers’ market had a great looking supply this week, I snatched up a couple pounds of them (fingerling and new red varieties). This recipe is so easy I make it often, but this is the first time I added the pesto. It was a smash for dinner last night!


  • 1-2 lbs potatoes (any kind you wish)
  • Olive oil
  • Your favorite herbs & spices
  • Pesto

Roughly chop your potatoes and toss them in a large bowl with olive oil. Sprinkle herbs & spices liberally (I used dill, rosemary & Tex Blair’s Everything seasoning) and stir until the potato chunks are evenly coated.

Arrange on a baking sheet or roasting pan and roast at 350 degrees for 45 min to an hour. After the spuds are crispy, take them out of the oven and toss with a few tablespoons of pesto. I used some of my homemade (vegan) arugula pesto but cilantro pesto would probably be good or just your favorite store-bought brand.

This anti-recipe is the best kind… a cinch to make yet it tastes like a lot of effort went into it. Let me know if you try it! Happy Tuesday friends.