Description
A vibrant and substantial dish featuring crispy roasted potatoes and a creamy arugula pesto.
Ingredients
Scale
- 2 lbs “pee wee” potatoes, halved
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- 3 red spring onions, thinly sliced
- 2 cups packed arugula
- 6 radishes, thinly shaved on a mandolin
- 1 cup packed basil leaves
- 1 small handful chives
- 2 garlic cloves, chopped
- ⅓ cup toasted pine nuts
- ⅓ cup grated pecorino romano cheese
- ½ tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp honey
- ¾ cup extra virgin olive oil
Instructions
- Preheat the oven to 425°F.
- Place the potatoes on a half sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
- Spread the potatoes into one even layer, cut-side down. Roast for 15 minutes.
- Arrange spring onion slices over the potatoes and continue to roast for an additional 25 minutes.
- Let the roasted mixture cool on the sheet pan for about 10 minutes.
- Combine arugula, radishes, and remaining green spring onion stems in a salad bowl.
- Blend arugula, basil, chives, garlic, pine nuts, pecorino romano cheese, lemon zest, lemon juice, and honey in a food processor until finely chopped.
- Gradually add ¾ cup olive oil while blending to create a lush pesto.
- Add the cooled potatoes and onions to the salad bowl. Toss with pesto to coat, reserving some for later.
- Serve the salad warm or at room temperature, finishing with an extra crack of black pepper.
Notes
Ensure potatoes are cut uniformly and avoid crowding the baking sheet for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg