Roasted Red Potato Salad
Pesto:
- 1 ⁄3 cup pine nuts
- 2 cups loosely packed, flat-leaf parsley leaves
- 2 medium cloves garlic, peeled
- 1 tablespoon mellow white or yellow miso
- 1 ⁄4 cup freshly squeezed lemon juice
- 1 ⁄2 cup extra-virgin olive oil
- 1 ⁄2 teaspoon coarse sea salt
- 2 pounds small red potatoes, cut into 1-inch chunks
- 1 tablespoon extra-virgin olive oil
- 3 large red bell peppers, seeded and cut into 1-inch dice
- Coarse sea salt
- Freshly ground white pepper
Instructions:
The vibrant pesto deepens the flavor of the potatoes and the roasted peppers provide sweet bursts with every bite.
For the pesto:
- Preheat the oven to 350°F.
- Arrange the pine nuts on a baking sheet and toast them for about 8 minutes, stirring after 4 minutes.
- In the bowl of a food processor fitted with a metal blade, combine the pine nuts, parsley, garlic, miso, and lemon juice and puree. Slowly add the olive oil and process until smooth. Add 1⁄2 teaspoon salt and set aside.
- Preheat the oven to 400°F.
- In a large bowl, combine the potatoes and the olive oil. Toss to coat. Transfer the potatoes to a parchment-lined rimmed baking sheet and roast for 20 minutes, stirring after 10 minutes. Add the bell peppers to the baking sheet and stir to combine. Roast for 1 hour, stirring every 15 minutes, until the potatoes are tender and the bell peppers well roasted.
- Transfer the potatoes and bell peppers to a large bowl, add 1⁄2 cup plus 3 tablespoons of pesto (or more if you want it creamier), stir well, and season with salt and pepper to taste. Serve at room temperature. Cover the remaining pesto with a film of olive oil in a tightly sealed jar and refrigerate for up to two weeks (use it for dressing pastas, spreading on toast, or topping fresh tomatoes).