roasted pesto potatoes

If I had to list my top five favorite foods, it would be a difficult day for me. However, I’m pretty sure it would go something like this (in no particular order):

• oatmeal
• potatoes
• granola
• brussels sprouts
• granola

And then, because I am a cheater, I would list for you my top five favorite dips/condiments (in no particular order)

• ketchup (okay, that’s number one)
• hummus
• marinara sauce
• pesto
• guacamole

So, it was only natural that, in time, a food and a dip/condiment came together to create something beautiful.

… and beautiful it is.

Two days ago, I saw an incredible pesto recipe online that I just had to try out. Jenna had made oil free pesto — which is basically a dream come true for someone like me. I go big or go home with pesto, and that means I probably eat my body weight in the stuff when I have it. While I have nothing against full fat pesto, I just can’t justify eating spoonfuls of it while waiting for dinner to be ready.

I can definitely justify eating spoonfuls of this. With just a few modifications (nutritional yeast, gluten free breadcrumbs, and spinach in place of the parsley), I figured out I want to move in with Jenna. Permanently.

But instead of focusing on how I am a creeper and just confessed to wanting to move in with someone I don’t even know who lives halfway across the country, let’s focus on what I did here.

potatoes + pesto = my life has changed

I was scared when I sat down to dinner yesterday that the stark white of the serving bowl would enhance the green (it did) and the Husband would not come near the potatoes. Not that I would have fully minded of course — more pesto for me! He just has something against “green” foods — which is weird because I adore “green” foods. However, I watched the man eat a salad the other day. Talk about a turn on.

 
As much as the Husband claims he has “never seen pesto before in his life”, I must close my mouth and pick my battles. But just between you and me, I’ve made that boy pesto about 10 times since we got married — with each time him asking “ummm what am I eating? Why is my pasta green?” Next time, I’m taping it for future referencing.

 
Roasted Pesto Potatoes (serves 2-3 side dishes)

• 2 white russet potatoes, cubed in 1 inch pieces
• 1 tbsp. olive oil
• 2-3 tbsp. oil free pesto
• salt and pepper to taste

Directions: Heat your oven to 425 degrees or heat your grill with your burners set on low (my option!). Wash and cube your potatoes into one inch pieces, coat in the 1 tbsp. olive oil, salt and pepper to taste. Then, roast your potatoes for 40-45 minutes (stirring every 10-15 minutes) until a golden crust has formed on the outside. Allow potatoes to cool for five minutes and gently stir in pesto. Serve warm!

Seriously, easiest recipe in the world.

And enough pesto left over for me to eat with a spoon for lunch today.

Question: What is on your top five favorite food and dip/condiment list?

Tagged as: favorite food, gluten free, oil free pesto, pesto, recipe, roasted potatoes, side dish, special diet, vegan, vegetarian