Roasted potatoes are a staple in my home throughout the year. In the winter, I like soft and heavy Russets because they stand up to sharp cheeses and hot salsas; but in the spring and summer, nothing beats a tender fingerling. You cannot go wrong just roasting them in a hot oven with a little oil and salt. Only a smidge better is tossing the roasted potatoes in your favorite pesto with pea shoots, Pecorino and toasted hazelnuts. Just naming these light and lovely ingredients makes me hungry!
Roasted Fingerling Potatoes with Pea Shoots, Pesto and Hazelnuts
1 pound fingerling potatoes (any small potato will work)
2 tablespoons canola or olive oil, divided
1 teaspoon kosher salt
1/2 bunch pea shoots (or 3 cups trimmed and cut into 1" pieces)
1/3 cup pesto
1/3 cup crushed hazelnuts
Pecorino cheese for garnish (optional)
Preheat oven to 450°F. Cut about 8-10 of the potatoes in half. Toss potatoes in 1 tablespoon oil and sprinkle with salt. Arrange on a pan lined with tin foil so that no potatoes are touching (better for crusty, roasted ends!). Roast for about 25 minutes, until golden brown.
Meanwhile, sauté the pea shoots in the remainding 1 tablespoon of oil in a skillet over medium-high heat. Cook until just starting to wilt, about 3-4 minutes. Put cooked pea shoots into a large bowl, and toss with roasted potatoes and pesto. If pesto is too thick, thin it out with a few tablespoons water. Finish with crushed hazelnuts and a little grated cheese.
(Images: Leela Cyd Ross)