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Tuesday, February 7, 2023
HomeBlogBreaking EggsEasy Family Recipes: Gluten-Free Roasted Potatoes with Pesto

Easy Family Recipes: Gluten-Free Roasted Potatoes with Pesto

Roasted Red Potatoes with PestoDuring the warmer months, I go through red potatoes like they’re their own food group. I grill them, roast them, boil them for potato salad. This recipe brings the flavors of summer to your table just a little early, using a medium-sized red potato and tossing with fresh basil and Parmesan cheese. One note — do not use tiny red potatoes. They’ll slip right through the grill grates, and nobody wants that!

 

Roasted Red Potatoes with Pesto

Servings: 8

Ready time: 40 Minutes

  • 3 pounds medium-size red Wisconsin potatoes
  • Olive oil cooking spray
  • 1/3 cup white or golden balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 3 cloves garlic, minced
  • Freshly ground pepper to taste
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup finely minced fresh basil
  • 1/4 cup toasted pine nuts (optional)

Place potatoes in a large microwave-safe bowl; cover loosely with lid or plastic wrap. Note: If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent. Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave.

When cool enough to handle, cut potatoes in half or quarters and spray liberally with olive oil spray. Grill over high heat for 5 to 7 minutes, turning occasionally, until grill lines are apparent. Remove from grill and let cool slightly.

Cut into bite-size pieces and place in a large bowl. Whisk together vinegar, oil, salt and garlic; pour over potatoes and toss lightly to coat. Season with pepper, then cover and refrigerate until ready to serve. Just before serving, toss with Parmesan cheese and basil, then sprinkle with pine nuts.

 

Recipe courtesy of Wisconsin Potatoes

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