Mess Level: Low
Yield: 6 Servings
Prep Time: 20 min
Cook Time: 1 hr
For the Potatoes:
- 6 Small Yellow or Red Potatoes
- Salt to Taste
- Pepper to Taste
- Oil for Searing
- ½ Cup Grated Parmesan Cheese
For the Sauce:
- ½ Cup Packed Kale or Arugula
- ¼ Cup Packed Parsley
- ¼ Cup Packed Cilantro
- 2 Medium Garlic Cloves
- Zest of 1 Orange
- Zest of 1 Lemon
- Zest of 1 Lime
- 2 teaspoons Lime Juice
- 2 teaspoons Lemon Juice
- 1 teaspoon Red Wine Vinegar
- 1 teaspoon Ground Coriander
- 1 teaspoon Red Pepper Flakes
- Salt to Taste
- Pepper to Taste
- ¾ Cup Oil
- Preheat your oven to 400 Fahrenheit. Scrub your potatoes well and then give them at least two stabs each with a pairing knife.
- When the oven is hot, put the potatoes in for 34-45 minutes (dependant on potato size). Roast them until tender when pierced and then allow them to cool until you can handle them.
- In a blender, combine all the sauce ingredients except the oil. Add approximately three Tablespoons of oil to help the blender get going.
- Begin blending and stream in the remaining oil slowly. Stop adding oil as soon as the sauce is loose enough that the blender is able to mix it on its own. Allow the sauce to blend till it reaches a pesto consistency, then stop and taste it. Adjust as needed (see video for details) and set aside.
- Lightly smash the potatoes so that the edges break but they still hold together in a disc. Heat a saute pan to medium-high heat and then add enough oil to lightly coat the bottom.
- Sear the potatoes undisturbed until lightly browned and they peel easily off the pan. Drizzle with more oil then flip and allow the other side to brown. Sprinkle with salt and pepper, then remove to a serving plate.
- Top with a generous amount of sauce and parmesan cheese. Serve immediately.
Did You Make It? Tag Us!
- Gluten Free: Yes! This dish is naturally gluten free.
- Vegan: Omit the cheese and substitute nutritional yeast if desired.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete this recipe through step 4.
- Store the whole potatoes in the fridge and the sauce in a sealed container with plastic wrap pressed to the surface to prevent oxidizing. The sauce will hold for up to three days, the potatoes will keep for up to a week.
- When ready to make the recipe complete steps 5-7 and give the sauce a good stir before using.
How do I know what to add more of in the sauce?
- You have to think about what you taste. Add salt when bland but also earthy spices like cumin, coriander, and herbs. If there are enough salt and earthy flavors, a touch of acidity is usually needed. If it’s too punchy in either heat, acidity, or salt, add more oil.
Can I use any potato for this?
- Technically, yes. Although, russets might not work very well due to size and texture so I’d try this Warm Potato Salad recipe if all you have are russets.
I don’t have all the greens and herbs for the sauce.
- Other greens you can use: Carrot tops, radish tops, turnip greens, mustard greens. Other usable herbs: green parts of scallions, mint, thyme, oregano, dill, marjoram, tarragon. Take into account the flavors of the greens you’re using when choosing spices and acids to add.
Ramblings of a Line Cook
For a little while today, all you have to focus on is if your potatoes are tender or if they need a few minutes more in the oven. You can reach into the recesses of your fridge and blink away the guilt reflected off the foggy glass shelf that comes from staring at wilting greens you purchased without intention, but because that’s what you’re supposed to do when you shop, buy greens.
Perhaps it's a head of parsley that was so vibrant and large you’ve only been able to use a bit of it at a time and the rest is turning a sanguine brown. Or maybe it’s some kale that you’ve been looking forward to, but as evening rolls around each day and brings with it the realization that kale will not hold up to the weight you’re carrying on your shoulders and so you leave it in the crisper drawer to have the same conversation with tomorrow.
Maybe today, you just bake the potatoes. Maybe tomorrow, you look through the fridge and register what is there. Maybe on the third day, you’re ready to begin. Whether it’s today, tomorrow, or next week, the potatoes don’t mind. They’ll be here when you need them.