The roasted potatoes and fragrant pesto pairs nicely, and the crispy bits on the edges make this even more irresistible. The pesto is made from dill and cilantro, which makes it more fragrant than your classic basil pesto.
1 pound bag mini potatoes
1-2 tbsp olive oil
1/2 tsp sea salt
1/2 cup pesto
shaved Parmesan or homemade Parmesan
2 cups dill
2 cups cilantro
1 handful spinach
1/2 cup walnuts
1/2 lemon juiced
2 tbsp nutritional yeast
1 clove garlic smashed
1/2 tsp sea salt
Preheat oven 400°F (200°C)
For the pesto, place all ingredients, except for the olive oil, in the base of a food processor. Pulse a few times to get it started, and then slowly drizzle olive oil in through the feeding tube. Scrape down the sides as needed. Season well.
You can freeze any leftover pesto for later use.
Toss potatoes into a large pot and cover with cold water. About 2 inches above the potatoes. Salt the water. Bring up to a boil, then reduce and cook until fork tender. Approximately 15 minutes. Drain potatoes and place on a parchment lined baking tray/sheet.
Drizzle with oil, sea salt and cracked pepper using your hands to fully coat both sides. Use the flat end of a ramekin or plate, and gently and slowly smash your potatoes.
Roast in the oven for 15 minutes, turn, shave the parmesan on top and roast again for an additional 10 or until edges start to crisp. 5. Remove from oven and smear a tsp of pesto on top of each potato.
Teri-Ann is a food photographer, recipe developer and yoga teacher from Toronto, Canada. Teri-Ann adopted a vegan lifestyle 9 years ago soon after she got sober and broke free from a debilitating alcohol and drug addiction. She wanted to cleanse her body from the inside out and choosing a plant-based diet was one of the ways she achieved that. Teri-Ann now spends most of her days developing recipes, styling dishes, and shooting photographs for numerous clients as she builds her personal brand.
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