DINNER,  Garden To Table

oven roasted pesto potatoes

You say, “potatoes,” I say: garden-grown oven-roasted pesto potatoes. 🙂oven roasted pesto potatoesGrowing potatoes this summer has to be one of my biggest accomplishments in the garden this year. There’s nothing more rewarding than harvesting potatoes from nature’s soil knowing you planted the seed potato that produced the bounty. I must admit, I thought it would be a tedious process, but once I learned the different potato types and their growing methods I was fine. Well…almost fine, there was a potato debacle that I recall, but we won’t go into that today. LOL

In case you’re wondering, there are two potato types:

  1. Indeterminate: Indeterminate potatoes can be harvested within 100-120 days most often called long season potatoes, they’re grown vertically using the mound up method that yields large quantities of potatoes.
  2. Determinate: Determinate varieties, on the other hand, have a shorter growing season and are harvested between 75-90 days. Determinate types grow in a single layer. The potatoes you see on display are determinate potatoes specifically Yukon Gold, they’re simply easy to grow.

If you would like a more detailed breakdown on how to grow potatoes, check out this article.

Potatoes are often known as survival food because they grow abundantly, which is one of many reasons why I decided to grow potatoes in our garden this year.

Here are some reasons to consider for planting Yukon Gold potatoes:

Reason #1: Covid-19. Let’s be real, there’s a lot of uncertainties in the world right now, sourcing quality food has come into question with the breakdown in the food supply chain. It would be wise to err on the side of caution than take the risk of not growing anything. Potatoes have proven to be a sustainable food source during difficult times throughout history. I’m just saying…

Reason #2: Growing potatoes is easy. They require minimal labor to maintain and harvest and that’s a WIN in my book.

Reasson#3: They can be grown with limited space. You can grow them in containers, the earth, boxes, and grown bags. WINNING!

Reason#4: They’re loaded with nutrition. Yes, nutrition. Did you know potatoes are high in Vitamin C & Potassium? They’re also a good source of fiber. As many of you know, I use a lot of green bananas as a potato substitute due to the starch content in potatoes. However, the Yukon Gold variety has minimal starch which is why it’s our go-to potato.

a box of garden grown potatoes

Alright, let’s get into these oven-roasted pesto potatoes.

Enter: Pesto cubes.

You guys know how I feel about my pesto, it was only right that I infuse it with these golden fleshed nuggets. garden grown fresh pesto

The main appeal with oven-roasted potatoes is that they’re roasted on one pan with countless combinations.

This is my favorite version:

  • Defrost pesto cubes on the countertop. Set aside.
  • Halve potatoes and place them on a cookie sheet.
  • Coat potatoes with a drizzle of oil.
  • Add a smattering of salt & pepper
  • Roast
  • Overlay potatoes with pesto sauce.
  • Serve warm with a scattering of fresh cilantro and devour immediately.

MMMM…these buttery fleshed potatoes topped with pesto are simply AMAZING! And the best part…I grew them! I’m so stoked! 🙂

oven roasted potatoes

You should add this to your rotation. oven roasted pesto potatoes

More Potato Recipes
How To Make Oven Roasted Pesto Potatoes

oven-roasted pesto potatoes
 
Prep time
Cook time
Total time
 
Oven-roasted pesto potatoes make any main dish level up. These perfectly baked potatoes are crisp to perfection, tender, and delicious.
Author:
Serves: 4 servings
Ingredients
  • 2 pounds of Yukon Gold Potatoes
  • 3 tablespoons of grapeseed oil
  • 4 Frozen pesto cubes
  • Salt & Pepper
  • Fresh Cilantro for garnish
Instructions
  1. Preheat oven to 450 degrees.
  2. Allow pesto cubes to defrost on the countertop. Set aside.
  3. Halve potatoes and place them on a cookie sheet.
  4. Coat potatoes with a drizzle of oil.
  5. Add a smattering of salt & pepper
  6. Place potatoes on the center rack to roast for 20 minutes.
  7. Once done, overlay the potatoes with the defrosted pesto sauce.
  8. Serve warm with a scattering of fresh cilantro.

 

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