This is so simple it can hardly be called a recipe. But it is delicious, quick, and it is a great way to change up potatoes.
I have a way of doing roasted potatoes which makes them quicker to do than if you roast them away in the over from scratch. What I do is I simple steam them until they are kind of ‘al dente’. They are cooked, but only just, still at the point where they are slightly too hard to be served.
I then put them onto a baking sheet, drizzle with olive oil – or in this case slather with pesto! – and pop them into the oven until they are slightly browned. I love this trick, because not only does it reduce the total cooking time, but it also works out more energy efficient, as one does not have to have the oven blazing away for almost an hour.
For these pesto wedges I used kale pesto. I was very pleased with the result, as the pesto ends up roasting a little and losing some of its bitterness this way. My recipe for kale pesto is already de-bittered, however there is still some residual bitterness usually, and the heat of the over really helped to tone that done even further.
If you want to use a different pesto, then by all means do so, I can almost guarantee that it will be good!
Quick Pesto Covered Baked Potato Wedges
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Ingredients
- 600 - 700 grams of potatoes
- 1/3 cup water
- 1/4 -1/2 cup pesto
- Olive oil to drizzle
- 3 tablespoons nutritional yeast
- Salt and pepper to taste
Instructions
- Cut up your potatoes into wedges. If they are not organically grown, then you may want to peel the skins off.
- Place them into a wide based pot and add in the 1/2 cup water.
- Set to steam until they are not quite cooked and are ‘al dente’. A knife should penetrate, but not with complete ease.
- Set your oven to about 375 – 400 F or 190 – 200 C.
- Remove potato wedges from the pot and place onto sheet pan. Spoon the pesto over as evenly as possible and drizzle a little extra olive oil on top. Sprinkle on the nutritional yeast and the salt and pepper to taste, and using an egg lifter or spatula gently turn and toss the wedges so that they pesto is more evenly distributed.
- Place the pan into the oven and allow to bake until the edges are golden – about 10 – 15 minutes. I like to give the wedges a toss halfway through the baking time, as this helps to give them an even bake.
- Serve hot with any appropriate sides.
