Crispy Pesto Potatoes

This is one of my favorite ways to make potatoes, and it always yields a perfectly crisp on the outside, tender on the inside result. It does require a few steps – first a quick boil, then a rough shake to get some shaggy edges, and finally a bake in the oven – but I promise they’re worth it. I’ve made all kinds of variations using this method, but for today’s recipe we’re going to be tossing the potatoes with pesto and parmesan before roasting, then serving them over a Calabrian chili labneh spread for layers of spice and flavor. Finish with a dusting of parm and a spritz of fresh lemon juice, and you have a side dish with main course energy. 

STEP 1

Add potatoes to a medium pot and cover with water. Salt and bring to a boil. Boil until just fork tender. Drain, then return to pot. Cover and turn heat to medium.

STEP 2

Steam potatoes to remove any excess liquid, shaking the pot every minute or so to make the potatoes fluffy around the edges. 

STEP 3

Preheat oven to 425. Place potatoes on a baking sheet along with olive oil, pesto, and Parmesan. Season with salt. You won’t need much salt here since the parm and pesto are both salty. Taste one to check seasoning. Bake for 30-40 minutes, until nice and crispy, tossing every 10-15 minutes.

STEP 4

Mix all ingredients together. Taste, and add more Calabrian chilis, lemon juice, or salt if needed. To serve, spread the labneh on a large plate, place your crispy potatoes on top, and garnish with freshly grated parmesan and more lemon juice.