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Warm Sage & Almond Pesto Roasted Potato Salad

Ditch the mayo and pickles and heat things up with this comforting version of a potato "salad" . It makes a wonderful side dish for dinner parties and holidays.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 4 - 5 large Idaho or russet potatoes peeled and cubed

Pesto:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup dry breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons one small handful fresh sage leaves, washed
  • 1/4 cup raw almonds
  • 3 large cloves garlic

Instructions

  1. Preheat oven to 375 degrees F (190 C) and line a baking tray with foil. Combine all the ingredients for the pesto in a food processor or blender and pulse a few times until mostly smooth, with a little texture remaining.
  2. Toss the potato cubes with about 1/2 of the pesto and spread evenly on baking sheet. Roast for 35 - 45 minutes until fork tender and nicely browned, turn halfway through cooking with spatula. Remove and cool for about 5 minutes, then serve hot as a side dish or first course topped with desired amount of the rest of your pesto. Other options; you can add meat to finish the dish and make it a meal. It's also great served cold during warmer seasons.