pesto potatoes and cauliflower

Posted on June 6, 2012

Jordan and I were brainstorming a menu for our supper club dinner last week with two goals in mind. One, make something simple, and two, use up the lingering produce from our CSA. Well, I must say Jordan was hit with a tremendous stroke of genius when he came up with this idea. The roasted potatoes and cauliflower are delicious in their own right and then you toss them in a fresh basil pesto and top them with a bit of parmesan. Yep, totally awesome.

You can either roast the potatoes in the oven or pan fry them. The first time we made this dish, we fried them. The second time we were cooking for a crowd and decided to roast them instead. Both methods turned out well, but roasting easier and is less hands-on so I chose that for the recipe below.

Roasted Potatoes and Cauliflower with Pesto  
1 bunch basil, leaves removed from stems
1 small handful pine nuts, walnuts or pistachios
1/2 cup parmesan, grated
1 clove garlic, grated
1/4 cup olive oil
1 lemon, juiced
salt and pepper
4 – 6 potatoes, russets or yukon golds, cut into 1 inch cubes
1 head cauliflower, cut into small to medium-sized chunks

Preheat your oven to 425 degrees.

In a food processor, process the basil with the nuts and parmesan. Add the garlic and some salt and pepper.  Add the lemon juice. Slowly add the olive oil to emulsify the mixture. Taste for seasoning and pour into a small bowl. You can make the pesto days ahead of time and refrigerate it, or even weeks ahead and freeze it.

Peel the potatoes and cut them into cubes. Toss them with some olive oil and a nice pinch of salt. Roast for 30 – 40 minutes,  tossing occasionally, until they start to brown. After 40 minutes, add the cauliflower and roast another 20 minutes. Once the potatoes and cauliflower are brown, remove them from the oven and season with additional salt. Pour them into a large bowl and add half of the pesto. Toss to coat. Taste and add more pesto if needed. Sprinkle with parmesan just before serving.

We served these potatoes the first night with a roasted pork shoulder. We had the leftovers the next morning with eggs sunny side up.  Both ways were delicious!  It’s worth noting that these potatoes reheat surprisingly well—so make extra.

-Emily