Last updated on December 17th, 2018 at 09:54 pm
* This is a sponsored post for Cornish Potatoes *
It’s about time that side dishes started becoming getting some more love, and these Pesto Parmesan Potatoes will be the star of any plate. Crispy, herby and creamy, they are really simple and they are a must at any BBQ this summer. Made using delicious Cornish New Potatoes – you don’t want to miss out on a bowl of this.
It’s BBQ season, YAY! I say that as it is raining outside as I type this, but the weather has been glorious recently and that means that there will be lots of BBQs in our future. I think we are all a little bit bored of mayo covered potato salad now, so why not give new life to a potato side dish and mix it with some homemade pesto before putting it in the oven.
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Potatoes are a staple in my diet. Chips, salad, baked, mashed, you name it, I love it! I love all carbs, but I was asked recently if I would rather give up pasta, bread or potatoes and whilst I love bread and pasta, I couldn’t be without potatoes. They are so versatile, and they have so many health benefits.
It always makes me sad to see white potatoes getting such a bad rep. Sure, sweet potatoes are great too, but don’t forget about white potatoes, and of course keep the skin on for extra nutritional benefits. They are low in fat, sodium and cholesterol, they have nearly half of your daily vitamin C and they are a great source of potassium – even more than a banana. They are full of fibre and magnesium, and they are filling too. On top of this, they are also suitable for almost any diet, from vegan to gluten free. I am not sure what more you could want?
Potatoes are really easy to cook with, and what makes this recipe even easier if the fact that we have used Cornish potatoes. With their fluffy skins, they need little preparation – so don’t take the skin off! Being grown in the rich, fertile Cornish soils close to the sea, is what gives the potatoes a natural salinity and sweetness and soft fluffy skins, which for us is what really sets them from other new potatoes. The skin gets really nice and crispy when they are roasted and the flavour is like no other.
When potatoes are the star of the dish, like this, quality is so important. Go for a really great quality potato, like Cornish new potatoes and you will honestly taste the difference – your BBQ guests will be asking you what potatoes they are! Cornish new potatoes are the first UK mainland crop of the year and signal the start of summer and they are making their way to Tesco stores from middle of June until end of July. Cornish new potatoes will be available in Tesco stores in 750g packs and as a loose option – both online and instore.
Don’t be put off making your own pesto, as it’s so simple and it will save you a fortune too. We do still occasionally buy ready made pesto, but I am always shocked at how expensive it is. Just a few ingredients, most of which your probably have in your kitchen anyway, and you can wizz up some flavour bursting pesto in minutes. Get a bit experimental too, and try using some different nuts. Pistachios are our favourite, and we actually have a recipe for that coming up soon. Watch this space…
Potatoes are one of those ingredients that we always have in our kitchen. If we have run out of potatoes, then it is a very sad situation indeed. If you have potatoes in the kitchen, then you can pretty much guarantee that you are going to be able to make a meal, and a delicious one at that. Keep the rest of the ingredients fairly simple, and just let the flavour and texture of these fluffy potatoes shine through!
Pesto Parmesan Potatoes
- 700 g Cornish Potatoes, washed and quartered
- 30 g parmesan, grated
- 150 ml olive oil
- 50 g pine nuts
- 70 g basil
- 40 g Italian hard cheese
- 2 garlic cloves
- 0.5 lemon (zest only)
- 1 pinch Sea salt and black pepper
- Gently toast the pine nuts in a pan until golden.
- Add them to a food processor with the rest (except potatoes and hard cheese)of the ingredients and blend until smooth. This makes around 240ml of pesto, so just use 3 tbsp for the potatoes and store the rest in an air tight container for up to 5 days.
- In a bowl, mix the potatoes and pesto and add to a lightly oiled baking tray. Put in a preheated oven at 200C for 25 minutes.
- Take the potatoes out of the oven and sprinkle over the parmesan and salt and pepper and put back in the oven for 15 minutes.
- Serve with grilled chicken breast and salad.
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**This Pesto Parmesan Potatoes post was commissioned by Cornish Potatoes. All opinions are my own**