You know what is a pretty broad term? Salad.
I feel like I’ve said this same thing many times before, actually I know I have, but it’s as true as ever. Where I grew up in the southern part of the States, every gathering with friends or church potluck was proof of this fact. It may even surprise some of you to know that it’s a common thing to make dessert salads in the mid-west. I kid you not, one popular version of that type of salad includes marshmallows, cherries, and whipped cream. My mom used to make it a lot for parties and we loved it.
I’m just saying, a “salad” doesn’t always refer to a boring pile of greens. In this case I’m calling today’s recipe a salad for lack of a better term, but it could also be called a side dish or something similar. Basically it’s a great way to serve potatoes regardless of what name it’s given.
One of my favorite parts of cooking this time of year are all the herbs and spices that go with the Holiday season. Speaking of which, I’m getting overly ecstatic about how close it is now! Okay, but if I go into that right now I won’t be able to control my desire to chatter your ears off about it. I’ll save my excitement for later and continue what I was saying about herbs.
So we’ve got this little sage plant (named Yoda by the way, isn’t that perfect?) that hasn’t been toughing out the last of the cold weather very well and I thought was going to die on me. As it turns out though, he’s been well named and is a little fighter starting to thrive with the coming of Spring. I keep forgetting to use the fresh sage in my recipes, but I’ve really got to stop because using the fresh leaves is so much better than dried.
What I loved about this dish is how it’s great served cold like a typical potato salad but serving it hot is perfect during the Fall and Winter seasons when you’re wanting a cozier touch.
One last thing, the pesto, omg! There are so many other things that you can do with the pesto besides just putting it with potatoes, but that is definitely a brilliant way to use it if I do say so myself.
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.
- 4 - 5 large Idaho or russet potatoes peeled and cubed
- 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
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.
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.