Potatoes are my favorite vegetable. Wait…are potatoes vegetables? I’m not sure. But I am sure that these potatoes are tasty! They’re stuffed with lots of garlic. Garlic makes everything taste good. Everything.
We served these with homemade pesto, which is another favorite. Traditional basil pesto was our go-to pesto in the past, but surprisingly spinach cashew pesto is really delicious too. Who knew!? We’ve eaten this pesto atop chicken and pasta as well and it’s great! Buy a big bag of fresh spinach and make a large batch. Just freeze the pesto in individual containers and defrost for quick weeknight meals. This post has a lot of pictures so let’s get to it!
For the Potatoes:
4 russet potatoes (we used 6 red potatoes)
1 garlic clove per potato
2 tablespoons unsalted butter
3 tablespoons olive oil
coarse sea salt and pepper
Preheat oven to 425 degrees F. Thinly slice garlic cloves. Set aside.
Rinse and scrub potatoes well. Slice into the potatoes but not completely through them. Slice potatoes, creating very thin rounds connected at a base. Slide garlic slices in between potato slices. You might actually need to shove them in. Just be careful not to tear the bottom.
Place potatoes on a baking sheet and generously sprinkle potatoes with salt and pepper. Top each potato with a thin pad of butter and drizzle with olive oil. Bake for 1 hour, or until tender on the inside and crisp on the outside. Remove the pan about every 15 minutes to baste potatoes in the oil and butter, this will make them crispy and flavorful. When cooked through, remove from the oven and let cool for 10 minutes. Top with spinach cashew pesto and serve.
For the Spinach Cashew Pesto:
2 loosely packed cups of spinach
2 garlic cloves
¼ cup roasted cashews
2 tablespoons fresh lemon juice
½ teaspoon lemon zest
1/3 cup freshly grated Romano cheese
salt and pepper to taste
1/3 cup olive oil
Place garlic cloves, spinach, nuts, lemon juice, lemon zest and Romano cheese in the bowl of a food processor. Blend until spinach is broken down and, while still blending, slowly pour in the olive oil. Turn off food processor, taste and add salt and pepper as needed. Serve over potatoes…or pasta!
Source: slightly adapted from Joy the Baker