I should have taken photos in progress, at least the mise en place, but I didn’t because I was not sure I was going to post about this dish. A few weeks ago I made Lemon Parsley, Pesto, Parmesan, and Pasta. It turned out above my expectations. It tasted like I was at an upscale restaurant. Thank you Martha. I had leftover pesto from making the dish. I topped it with olive oil and plastic wrap, put it in a freezer container, and popped it in the freezer.
I decided it needed to be used because from time to time I have been known to put things in the freezer and they turn into UFOs (unidentified foreign objects) and I thought it was just too good to waste.
I have been noticing on Pinterest a dish called Moroccan Potatoes. I thought this sounded like a tempting project. Basically it’s potatoes and cilantro, and cumin and a variation of other spices. You already know I am not a cilantro fan so out came the parsley pesto.
I no longer fry foods. Well hardly ever. I sometimes take a russet potato, cut it in six pieces lengthwise, season with salt and pepper and roast in a hot oven. They are like chubby French fries. I have been working on getting the russets crispy. Then I read from Cooks Illustrated when roasting potatoes in the oven you should start the potatoes in hot water. Ordinarily you are warned to start your potatoes in cold water for even cooking, but in this case they should be started in hot or boiling water. It brings out the starch that will brown when roasted. It leaves them uncooked in the center, the only time you want that to happen. While roasting they will stay soft and creamy on the inside and crispy on the outside. In this case going against the rules works well.
For the Moroccan potatoes I used Yukon Gold. I parboiled them, drained them well so they are dry; I placed them in a bowl with a little olive oil, just to coat; season with salt and pepper. I placed them on a baking sheet and roasted them at 425° F until done.
The end result leaves them toasted on the outside and soft on the inside. I removed them from the oven, tossed them with cumin and the parsley pesto. Oh my goodness, when the heat of the potato hits the cumin and the pesto, and the smell of garlic wafts up, it is heaven. Don’t forget to give them a squeeze of lemon just to brighten the flavor.
Oh, and one more thing. If you have any left over pesto after making these two dishes, may I suggest giving a generous smear on some really good bread before you make a Panini, or a toasted Crostini.
- 4-6 Potatoes – Yukon Gold
- ½ cup Pesto
- ¼ to ½ teaspoon Cumin
- Salt & Pepper to taste
- Olive Oil – just to coat potatoes
- 1 lemon
- Mise en place
- Preheat oven to 425
- Peel and thickly slice potatoes.
- Bring water to boil.
- Drop potatoes into water.
- Cook about 6 – 8 minutes.
- Drain potatoes on a cooling rack until dry.
- Place in a bowl; drizzle with olive oil; season with salt and pepper.
- Place on a baking sheet; roast until crisp.
- Place in a bowl; add cumin and pesto.
- Mix gently.
- Squeeze with fresh lemon
- Serve hot.
It is difficult to tell you how many potatoes, but each serving figure a no more than the size of your fist.
I will caution you again about cumin. It is a strong spice so use judiciously. The correct amount gives your dish depth of flavor, too much and you just ruined your dish.
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