It’s everyone’s favorite time of the year, pumpkin season! Now, I’m sure you’re asking yourself, why is she sharing a recipe for potatoes? Well, because it’s all about the pumpkin seeds. At this point in October I am sure you have amassed quite a few. What should you do with them all? Make this pumpkin seed pesto!
I pretty much will make pesto out of anything, sunflower seeds, walnuts, pistachios, kale, ramps, arugula. You name it, ill make a pesto. Pumpkin seeds, or pepitas, only seem like a natural next step! With today’s recipe I really like the contrast of the purple potato with the bright green pesto. In these modern times, I might dare say, no filter needed?
Crispy Smashed Potatoes with Pumpkin Seed Pesto
a beautiful combination of purple potatoes and bright green pesto
Ingredients
- 8 purple fingerling potatoes
- 1 cup arugula
- 1/4 cup pepitas
- 1 clove garlic minced
- 3 tbsp Parmesan
- 1 tbsp olive oil
Instructions
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Preheat the oven to 400 degrees Fahrenheit.
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Wash the potatoes and pierce with a fork.
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Place the potatoes on a baking sheet for 25 minutes. After about 25 minutes smash the potatoes and cook for another 10 minutes.
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Make the pesto. Add the arugula, pepitas, garlic, Parmesan and olive oil into a food processor. Pulse until well combined.
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Spread the pesto over the smashed potatoes. Sprinkle additional Parmesan if you wish.
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