For whatever reason, since my wife and I have gone vegan, we can’t eat enough potatoes. Seriously. We’ve mashed them, and fried them, and baked them, and made soup from them. So, today as I was looking through the pantry trying to decide what to make for lunch, what do you think stood out to me? Yep. Potatoes.
I’ve done them in so many different ways already, that it took me a moment to think about how to make them different this time. At one point, I gave up and just decided to go with the Oven Roasted Potato and Crispy Kale recipe I posted earlier. It wasn’t until I had all of the kale in a colander after rinsing them, that an idea flashed into my head. Why not make the kale into a pesto instead of just baking it on top of the potatoes?
Now, pesto is one of my favorite dishes to make. I don’t care if it’s going on pasta, or being used in a salad dressing, or on roasted vegetables. It’s super easy to make, and it tastes amazing. Ever since my wife and I have experimented with various pesto recipes, we make it at least once or twice a week now.
Here’s what you’ll need.
- 2 pounds russet (peeled) or Yukon gold (unpeeled) potatoes
- 1 bunch of kale, stems removed
- 3 cloves garlic
- 1/2 cup fresh parsley, stems removed
- 2 tsp lemon juice
- 1/2 cup nutritional yeast
- 1/3 cup pine nuts
- salt and pepper to taste
- 1/3 to 1/2 cup olive oil
Preheat your oven to 450 degrees. Dice the potatoes to approx. 1/2 inch cubes. Set aside in a bowl filled with just enough ice water to cover. Next, place all other ingredients except the olive oil into a blender and blend on low, adding oil a few tablespoons at a time until the mixture becomes a thick paste. Taste and adjust seasonings as needed.
Drain the potatoes. Don’t worry about getting all of the water or drying them off. The water will help the potatoes so they don’t dry out too quickly or absorb all of the pesto. Scoop the pesto from the blender using a spatula, then mix the potatoes and pesto until all of the pieces are well coated. Spray a baking sheet with avocado oil, then spread your mixture out evenly.
Put the baking tray on the center rack in the oven and back for 25 minutes. Flip the potatoes using a firm spatula, then bake for another 20 minutes more. If you want them crispy, continue to bake until the edges of the potato cubes start to brown.
You can serve this warm as a side dish for dinner, at a luncheon, or even serve it cold on a picnic or barbeque. Enjoy!