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The ingredients needed to cook Champagne Roasted Potatoes w/ Pesto:
- Take red potatoes; quatered
- Provide pesto
- Take champagne
- Prepare large pinch kosher salt & black pepper
- Prepare extra virgin olive oil
Steps to make Champagne Roasted Potatoes w/ Pesto:
- Combine potatoes champagne in a large plastic zip lock bag. Marinate in refrigerator for 2 hours.
- Drain potatoes and reserve marinade. Toss potatoes with enough oil to coat. Season with salt and pepper. Lay potatoes flat on a large baking tray lined with parchment paper. Pour champgne on bottom of sheet tray, but do not pour over potatoes and wash off the seasoning. Pour as much of the champagne on the tray as you can handle without spilling.
- Bake at 400º for approximately 25 minutes or until potatoes are caramelized and easily pierced with a paring knife.
- Toss potatoes with pesto. Serve.
- Variations; Fava beans, cannellini beans, bell peppers, roasted garlic, yellow bell pepper, yellow squash, scallions, chives, feta, goat cheese, capers, corn, kale, mint, parsely, bacon, butter, peas, white pepper, peppercorn melange, new potatoes, spinach, arugula, tomatoes, sun dried tomatoes, saffron, vodka, gin, white wine, apple cider vinegar, avocado,
The peas add a creaminess to the pesto that helps to replace the olive oil you'd normally find in a pesto recipe. Simple pesto roasted potatoes make a great side dish for many meals. This recipe uses a vegan-friendly pesto so it's completely gluten and dairy free. These crispy pesto roasted potatoes take it up one level with a dairy free fresh basil pesto that's super simple to make. Red potatoes are coated with a basil pesto and parmesan cheese and roasted to perfection.
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