I was sitting in my back garden earlier this evening listening to my water fountains and enjoying the warm balmy summer breeze while flipping through a magazine and enjoying my quiet time. I was thinking about what recipe to make with all the herbs I have growing in my garden, dinner time was near and I wasn’t that hungry but had the creative urge to make something good. I came up with a tapas idea, a perfect small bite for tonight…roasted Yukon gold potatoes with fresh herb pesto; potatoes are a favorite tapas ingredient in Spain and I had some beautiful Yukon gold potatoes ready to roast.
I’t been years since I planted a vegetable garden and I forgot how prolific herbs are…I need to think up some more recipes, they are growing like crazy!
My pesto combines my fresh herbs of basil, oregano and parsley, I added the cayenne just for an extra zest that I thought this pesto needed and it came out fantastic. Sometimes all you need for dinner is a simple snack to satisfy and this did just that. This recipe serves six as a first course or appetizer but you can certainly double the amount and feed a crowd. Good on its own or this would make a great side dish with grilled steak and asparagus.
Roasted Yukon Gold Potato Tapas with Fresh Herb Pesto
This Spanish inspired Tapas dish is a wonderful summer small bite, taking advantage of fresh herbs paired with creamy Yukon gold roasted potatoes.
Roasted Yukon Gold Potatoes
- 6 medium Yukon gold potatoes
- 2 tbsp olive oil extra virgin
- 1/2 tsp course black pepper
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1 cup fresh basil leaves
- 1/2 cup fresh flat parsley leaves
- 2 tbsp fresh oregano
- 1/3 cup grated Parmesan-Reggiano cheese
- 1/3 cup roasted pine nuts
- 2 cloves of garlic, peeled
- 1/2 tsp kosher salt
- 1/4 tsp course black pepper
- 1/4 tsp cayenne pepper
- 1/2 cup olive oil extra virgin
Preheat oven to 400 degrees F
Toss the potatoes with olive oil, pepper, salt and pepper flakes on a silicone or parchment lined baking sheet pan and roast until golden brown for 30 to 35 minutes
While the potatoes are roasting, make the pesto. Combine all of the pesto ingredients in a food processor and blend until smooth, stopping a couple of times to scrape the sides, set aside until potatoes are ready; makes 1 cup
To serve: divide the warm roasted potatoes in small dishes or bowls, spoon the pesto over the top and enjoy.
Previous post« Caprese Salad Phyllo Cups
Next PostCurry Chutney Dip »
Tags: appetizer recipes, herb pesto, roasted yukon gold potato tapas with fresh herb pesto, Spanish tapas recipes, tapas recipes, vegetarian appetizer recipes
This post was written by Joseph Sciascia