Potatoes – Pesto – Roasted

Potatoes – Pesto – Roasted
by James Belardo

Adding pesto to your roasted potatoes adds a fairly subtle flavor that’s simply divine.

Ingredients

• 6-8 medium sized potatoes – cut into wedges or cubes
• 2-3 tbsp Pesto – Basil and Pine Nuts (try our recipe)
• 1.4 lemon
• 2 tbsp olive oil
• 2 tbsp butter, melted
• 1/3 cup Chicken stock (try our homemade version)
• 1 tbsp Italian 00 flour (pasta flour – semolina)
• Salt – to taste

Directions

1. Parboil potato for 2 minutes with a dash of salt and (Preheat oven 400F).

2. heat 1/3 cup chicken stock and 2 tbsp butter until butter is melted

3. Blend the olive oil, melted butter and flour with the heated stock mixture (except potatoes).

4. Toss the potatoes with mixture and place in roasting pan, let cook for about 60-90 minutes (mixing every 10-15 minutes). In the last 15-20 minutes you can turn up the heat and put it on broil to brown the potatoes nicely.

5. Taste to see if you need salt and then toss some chopped fresh flat-leaf parsley in and mix well.

Enjoy

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