Wednesday, June 5, 2013
"Gosh, I HATE when I slip. This floor is so slippery. Just the other day my heel caught and I flew forward, caught myself on the door knob, the door knob turned, and I practically fell down". Now that doesn't sound bad but I had all the coordinating gestures to go along with it. A brain possessed. It's sort of like these pesto roasted potatoes. I had extra pesto from another dish and told John to pour some over the potatoes as they roast. He was wondering where my mind was but, in the end, I was vindicated. They were the best potatoes I'd ever eaten!!
2 large sweet potatoes
Garlicky Basil Pesto:
1 cup basil
2 tablespoons pine nuts, toasted
4 cloves garlic
1 1/2 tablespoons grated parmesan cheese
1/3 cup olive oil
Preheat the oven to 400 degrees F. You can also grill these but cut them a bit bigger so they don't fall through the grill grates!
Dice the sweet potatoes into 1-inch chunks, set aside.
In a small food processor, combine pine nuts and garlic until minced. Add basil and parmesan cheese, grinding until no full basil leaves remain. Keep the blender on and slowly pour in the olive oil until a thick, yet viscous consistency is achieved.
Toss the diced potatoes with the pesto mixture. Pour onto a large cookie sheet making sure the potatoes are in a single layer and bake for 20-25 minutes, until golden brown. Alternatively, place potatoes onto the grill and grill for 10-15 minutes, until grill marks form. Be careful of flare-ups (we would suggest using tin foil!).
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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