Normally, we eat corned beef on St. Patrick’s Day. This year, I cooked my corned beef about a week ago and I’ve had my fill of Corned Beef and Cabbage Rolls and Corned Beef and Cabbage Soup with Barley. I’m done with corned beef for a while.
What else besides corned beef screams “Irish?” Green potatoes, of course!
Did you make and freeze some 5-Minute Homemade Pesto last summer? If so, this is the perfect time to use it. If not, prepared pesto will work just fine.
This simple 4-ingredient side dish is both flavorful and festive. Marinate some boneless chicken breasts in olive oil, lemon juice, garlic, and Italian seasoning and grill them to go alongside the potatoes. Add a leafy green salad and the combination will work just fine as a St. Patrick’s Day meal.
Easy Pesto Potatoes
- 1 pound red or gold potatoes, peeled 4 to 5 medium
- 1/2 teaspoon Kosher salt
- 1/2 tablespoon extra virgin olive oil
- 2 tablespoons 5-Minute Homemade Pesto or prepared pesto
Chop the potatoes by slicing them in half lengthwise, then cutting each half into about 4 half-moon shapes.
Place the potatoes in a large pot and cover with cold water by about 2 inches. Add salt. Bring to a boil over high heat, then reduce heat to medium-low and cook for 10 to 15 minutes or until you can easily pierce the potatoes with a fork, but they aren't mushy. (You want the potatoes to be cooked, but firm.)
Drain off the water and add the olive oil to the pot. Gently mix. Let cool.
Gently mix in the pesto and serve. Season with salt, if desired.
Note some of the salt gets poured off with the cooking water, so the sodium count listed may be higher than it is in reality.
Do not use starchy potatoes (e.g. Russets) in this recipe. They will absorb too much water and fall apart when boiled. You want to use a potato that will hold its shape.