Courtesy of Idaho Potato Commission
6Servings•15 Min.Prep Time•15 Min.Cook Time•
原料：
4 medium organic Idaho® russets
-
Optional:
diced red onion
capers
kalamata olives, crushed
-
Pesto Dressing:
1/2 bunch organic parsley, washed and thoroughly dried
1/4 c. raw pine nuts
2 cloves garlic
splash of lemon juice
*1/2 c. good extra virgin olive oil
salt & pepper to taste
说明：
- Scrub the potatoes. Since they are organic, do not peel; the skin provides nutrients and texture. Slice lengthwise and cut into bite sized cubes. Place in a large pot, fill with cold water, just barely covering. Bring to a boil, lowering the fire to medium for a nice simmer. Cook potato cubes till fork tender. Drain and set aside to cool in a large bowl.
- Carefully pick leaves of the half bunch of organic parsley; reserve.
- Toast raw pine nuts in a small frying pan, careful not to burn, just lightly golden all over; reserve.
- In a blender or Vitamix, add parsley, toasted pine nuts, garlic cloves and a splash of lemon juice.
Slowly stream in the olive oil until all is emulsified. Taste and season with salt and pepper.
- Fold the pesto into the bowl of potatoes. Mix well. Serve warm, room temperature or cold.
- Optional additions: Diced red onions for color, capers or crushed kalamata olives for added saltiness.
- A perfect side for fried chicken, burgers or hot dogs.
- Recipe courtesy of Lan Pham, www.angryasiancreations.com.
营养：
暂无