Some cooking fusion is always welcome in my house. These things are like thicker potato chips with a gorgeous fresh hit. They could pair alongside almost any protein you could imagine – and they’re super easy, too!
|4||strips Maple Leaf Bacon|
|1 cup||Fresh Basil|
|1 cup||Baby Spinach|
|1/4 cup||Pine Nuts|
|1/3 cup||Grated Parmigiano Reggiano Cheese|
|1/4 cup||Olive oil|
|1/4 cup||Vegetable Oil|
|5 - 6||Red Potatoes|
|Salt and Pepper|
Preheat your oven to 450F. You’re going to want to preheat a large baking sheet as well.
Let’s prep our potatoes. Give them a scrub with a brush under some cold water, then cut them into ¼” disks. Try to get them as even as possible. Strain them and let them dry really well.
Put your potatoes into a pot of cold salted water and bring them to a boil and let them boil for about 5 minutes. They should be slightly tender, but not cooked all the way through.
In the meantime, grab your basil, spinach and garlic, and put it into the bowl of a food processor.
Add in some crispy fried bacon along with all that lovely fat it had rendered out.
Give this a good blending while slowly adding in olive oil. Then mix in your grated parmigiano and pine nuts. Continue to blend until you get a nice homogeneous paste. Continue to add olive oil to reach your desired consistency.
Toss your boiled potatoes in some vegetable oil and season them with salt and pepper. Arrange them in a single layer on your hot baking sheet. You may want to put some extra oil on the sheet so the potatoes don’t stick. Cook them for 10-12 minutes, flip them, then cook an additional 10 -12 minutes. They should be golden brown and crispy on both sides.
Toss your crispy potatoes in some of you baconized pesto
And then plate alongside more of that delicious herb mixture. Try not to eat them all in one go.
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