Guest post from Becky!
I was inspired by Chef Anthony Chittum’s pesto-infused mushrooms with gnocchi and french beans this week to create a pesto-tastic side dish for Missy and John’s birthday roasting extravaganza. I’d made some potatoes with pesto before, but they never were quite what I’d hoped. Most of the recipes I found called for the potatoes to be boiled pre-pesto. This, I thought, was my problem before. Boiled potatoes + pesto = too much sog. But what about roasting the potatoes?
The recipe is pretty simple, and not that time consuming because you can make your pesto while the potatoes roast. I tossed this all together while hot, but by the time we served it, it was room temp and still delicious. Also, this recipe made a crapload of potatoes, so keep that in mind.
