Garlicky Roasted Potatoes with Budget-Friendly Pesto
These potatoes are like baked potatoes’ cooler, more worldly older cousin.
These potatoes are hip. They’re pretty. And they have a deep, dark secret.
The best three secrets around!
You’ll need about 15 minutes to prep the potatoes, then the potatoes will roast for an hour. While they roast, you make the pesto. By the time the potatoes are done, the pesto will done and you will be able to slather the potatoes up with the most gorgeous green pesto and devour them.
If these potatoes weren’t very good, then this recipe would have called for 4 potatoes – 1 for each person. But these potatoes are crisp, saturated with flavor, and taste fresh and different. You’re going to want more than one.
You might want three.
And that will be entirely okay.
10 Russet potatoes, scrubbed clean
3-6 cloves garlic, thinly sliced
5 tbs. butter, thinly sliced
16 oz. baby spinach, washed
1 yellow onion, peeled and sliced
1/2 cup olive oil + 1 tbs.
3 cloves garlic, smashed
1 sprig fresh rosemary (or 1 tsp. dried rosemary)
1 pinch nutmeg
1/4 cup walnuts
1/2 cup parmesan cheese
Heat oven to 425 degrees. Once potatoes are scrubbed super, super clean, you’ll slice a little bit off the bottom so each potato will lay flat. Cut slits into the potatoes, about a half inch apart, being careful not to cut through the bottom of the potato. Stuff thin little garlic cloves into each potato slit; be careful not to tear the potato!
Lay potatoes on a baking sheet, then sprinkle with salt, drizzle with oil, and place a 1/2 tbs. butter on each potato. Place in oven. You’ll roast these bad boys for an hour. They’ll start to smell a-mazing. Every 20 minutes or so, remove from oven and, with a brush, baste the potatoes in their own juices. Just swipe all the good stuff off the baking tray and brush it all over the potatoes.
While potatoes roast, heat 1/2 cup olive oil in a small saucepan over medium heat. Add smashed garlic cloves, crushed red pepper flakes, and rosemary to the saucepan. Allow garlic to fry, lightly golden brown, and the oil to infuse with the red pepper and rosemary, 3-5 minutes. Remove from heat. If you used a sprig of rosemary, fish it out now.
Heat 1 tbs. olive oil in a large skillet over medium-high heat. Add sliced onions to the skillet and allow to lightly caramelize, 5 minutes. Remove from heat. Place 1/4 cup walnuts into a microwave-safe bowl and heat, on high, for 2 minutes and 15 seconds. This will toast the walnuts.
Place spinach in a food processor and add the contents of the saucepan (make sure you’ve removed the rosemary sprig first!). Place lid on and pulse to combine. Add nutmeg, walnuts, parmesan, and onions, then pulse again, to combine. Add in water, as needed, to thin out the pesto. Once it is to your desired consistency (not too thick, but not too thin and runny), use a rubber spatula to scrape pesto out.
Dollop liberally on top of each roasted potato.