You guys. This is probably the most addictive thing I’ve made in a loooooooooooooong time. I mean, it’s totally normal to just spoon pesto into your mouth, right?
I sure hope so because I’ve kind of been doing that…all.week.long.
Speaking of addictive, I just can’t get enough of potatoes lately. When I was pregnant I wasn’t eating them a lot because the starchiness wasn’t stellar for my blood sugar (they’re not bad, but I found I could eat more food if I stuck to non-starchy veggies like spinach), and so now I’m just making up for lost time. Gone are the days of longingly glancing at a deliciously baked sweet potato. No more do I wish for a rendezvous with oven-crisped fingerlings.
Potatoes, guys. It’s on.
In case you haven’t noticed, I’ve really been trying to make one other blogger’s recipe per week and posting them under the Blog Love tab at the top. I feel like the blogging world (i.e. all of you fantastic, absolutely wonderful people) has so much to offer and for so long I’ve been this sort of self-absorbed member of it, only ever posting things that I’ve made. Not that that’s bad by any means, but you guys take so much time to read all of my random ramblings and weird stories; I want to get to know YOU now through the food you make!
That being said, I have been craving this potato dish from Kellie, incidentally my fabulous roomie from my Foodbuzz trip to San Francisco last November, ever since she posted it. And you guys? 100% worth the wait. It is FABULOUS and hearty, and works great as a side dish but would also make a fantastic meal. I may or may not have eaten half the batch “for the photo shoot” and then couldn’t finish the rest of my dinner.
Oops.
I only made a few changes:
- I used fingerling potatoes and did not stuff them with garlic while roasting – they were what I had on hand and I didn’t want to put garlic in every single tiny spud, although I would bet the original is even better. I roasted them with a little olive oil, salt and pepper at 375 for 1 hour, turning halfway through. If some were a little larger than others I just cut them in half!
- I used almost a whole bulb of garlic. Don’t judge me.
- I used a red onion because it was what I had on hand.
- Now that I’m re-reading the recipe I totally spaced and forgot the parmesan cheese….but it’s still delicious!
Now go my friends and rock your potato-loving world! Here’s the original recipe from Kellie – I promise you won’t be disappointed!
You browned that potato perfectly…it is making me crave some spuds.
Heather, this is so great! I absolutely love your photos and your spin on my recipe – I am so honored to be featured on your beautiful blog. Thank you, my friend.
I love the idea of using little roasted fingerling potatoes, too. You’ve made me begin to craaaaave this again!
Now, when are we going back to San Francisco??? (No, really!) 🙂
That’s a great idea for your Blog Love posts. 🙂
We love pesto–I bet the kids would go crazy for this.
I have pesto in the fridge – need to try this out!
Ooooo, love the spinach pesto. That’s definitely more budget friendly and chock full of nutrients.
Whoop! These look so awesome!! That pesto sounds delightful.
My poor little blog has been abandoned over the past few months, what with the surge in graduate school responsibilities, but this idea of weekly blog love? Absolutely genius! I might have to start doing the same thing. Would it be downright terrible if I started by using the same recipe? I mean, I have all the ingredients and they’re just begging to be used..
i would highly recommend making it! do it 🙂
Roasted potatoes are definitely one of the best things ever invented… never had them with pesto, but it sounds amazing!
Hope you and the little one are good! 🙂