Potatoes Roasted in Parchment Purses Topped with Pesto | PCC Natural Markets

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Potatoes Roasted in Parchment Purses Topped with Pesto

Yield: 6 packets

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Your rating: None (3 votes)
Your rating: None (3 votes)

Growing up this was a favorite campfire dish, which I have translated into a favorite oven-roasted dish. The steamy new potatoes are glorious with the cool yogurt and complex flavors of whatever particular variety of pesto makes you smile.

Pesto recipes from the show: Pumpkin Seed, Lime and Cilantro Pesto, Roasted Red Pepper Pesto with Red Chiles, Pine Nuts and Pecorino Cheese, and Northwest Arugula-Hazelnut Pesto.

Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Preparation

Cut 6 squares of parchment paper approximately 10-inch x 10-inch. (No need to be perfect about this. This is rusticity at its best!)

Preheat oven to 400° F.

Quarter the new potatoes. Toss with a little olive oil and salt and pepper.

Place 8 quarters of potato in the center of a sheet of parchment. Bring the corners up and twist the parchment at the top to form a purse-like packet. With kitchen shears, trim the top with a single cross cut. Repeat with the remaining potatoes.

Place the packets on a baking sheet and roast for 15 to 20 minutes or until the potatoes are tender.

Give each diner their own packet and offer the yogurt and pesto for topping.

Notes

If you want to translate this dish to an outdoor grill, precook the potatoes gently in boiling salted water, transfer them with the olive oil, salt and pepper to the parchment purses, and then wrap each purse in foil. Toss in a few slices of shallot if you like. Cook on a preheated grill for about 15 minutes.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 14, 2011.

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