Thursday, May 10, 2012

Teeny Tasty Pesto Taters

The other night I got home early enough to attempt my version of coq au vin (chicken in wine) which takes a bit of time and patience to make. I also whipped up these adorable teeny tiny potatoes that I bought at Trader Joe's as a side. When it came time to eat the hubs said "oh wow, so good" I looked up delighted thinking he was impressed by my faux French culinary skills of making coq au vin for the first time.  But no my husband was talking about the potatoes that took minutes to make and were pretty much the after thought of the meal.  So instead of blogging about the labor of love that was the coq au vin I'm writing about the damn potatoes instead!  

These teeny tots are quick, simple, tasty and just pretty darn cute.

What you'll need:
  • 1 bag of teeny tiny potatoes
  • 1 handful of parsely
  • 1 handful of basil
  • 1 handful of arugula
  • 5 stalks of thyme (leaves only, discard stems)
  • 3 cloves garlic
  • 1/4 cup olive oil
  • salt & pepper
Make it:
  1. Cut potatoes in half.
  2. Place potatoes in a pot and add water until the potatoes are covered. 
  3. Add salt and bring to a boil over medium-high heat.
  4. Cook about 10-15 minutes or until fork tender.
  5. In a food processor add all herbs, garlic, salt and pepper. Pulse until finely chopped.
  6. Add olive oil until thoroughly combined.
  7. Drain potatoes and toss with pesto. Serve warm.

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