Pesto Potatoes Recipe | Perfect Vegan Side Dish | Crispy Potato Side Dish | Everyday Delights

pesto

🥗Healthier: homemade pesto

💰Cheaper: spinach + olive oil

Homemade pesto can reduce preservatives and costs.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds flavor without dairy.

Start by making the pesto: add fresh curly parsley (optional) and double the amount of fresh basil to a blender.

Add about 3 garlic cloves, 3 tablespoons of extra-virgin olive oil, some salt, and cashews to the blender.

Include vinegar or lemon juice and a little water to help it grind.

Pulse the mixture until it reaches a grainy but smooth paste consistency.

In a flat pan, add some olive oil and take the boiled potatoes, lightly pressing them down with the flat side down into the pan, keeping the skin on for crispiness.

If using regular potatoes, cut them into large pieces and cook them in a pressure cooker or boiling water.

Cook the potatoes in the pan for about 3-4 minutes on one side until golden, then flip them to cook the other side.

Add salt and pepper to the potatoes and toss them gently.

Add the chopped garlic and toss on medium-high heat until the garlic is golden and the potatoes become even crispier.

Add the creamy pesto to the potatoes and turn off the heat to preserve the fresh green color.

Adjust the salt if needed and sprinkle grated cheese of choice over the potatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens