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 - 5large Idaho or russet potatoespeeled and cubed
1/2cupextra virgin olive oil
1/2teaspoonfreshly ground black pepper
3tablespoonsone small handful fresh sage leaves, washed
3large 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.