if there's any month out of the year that i'm super predictable in terms of what i'm craving and end up preparing, it's september. while i love everything about this seasonal in-between, a month where the abundance of late summer produce bumps into, and overlaps with the beginning of autumn, it leaves me totally stumped. the copious amounts of fresh vegetables and fruit this time of year can often lead me to a boggled brain that can't focus on a specific dish to prepare. so i'm always selfishly thankful that the fall cookbook season falls around this time!
potatoes, fresh tender greens, and herbs like basil are still at my local market sitting right alongside first-of-the-season winter squash, sweet potatoes, and hearty greens like kale and collards. i'm still favoring a bit of summer mixed in with the coziness of a roasted dish. so when i was turning the pages of angela liddon's beautiful new cookbook, oh she glows every day, i knew that this roasted potato recipe culminated all the feelings i have about food this season into one simple, tasty dish.
there's so much goodness to choose from in this book. it starts with smoothie and smoothie bowls, then moves to breakfast recipes, and snacks. there's a slew of in-between meals including salads (including a sorghum-based gluten-free tabbouleh that i'm super excited about), side dishes and soups, and mains. but what caught my eye in the index initially was the homemade staples section! i love quick, easy, go-to staples that i can make in advance and have to make meals that much easier to compose. all-in-all it's a wonderfully comprehensive book, full of beautiful photos shot by my pal ashley mclaughlin, that will for sure be a kitchen companion for years and years!
roasted garlic pesto potatoes with arugula | v
reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, a Penguin Random House Company. copyright © 2016, Glo Bakery Corporation
notes: angela notes that leftovers can be served straight from the fridge as a cold potato salad.
| serves 4 | prep time: 15 minutes cook time: 40 minutes
for the potatoes
- 2 pounds (900 g) yukon gold or red potatoes, unpeeled, chopped into 1-inch cubes (about 6 cups/1.5 L)
- 1 tablespoon plus 1 1/2 teaspoons (22 mL) extra-virgin olive oil
- fine sea salt and freshly ground black pepper
for the roasted garlic
- 1 large garlic head
- 1/2 teaspoon (2 mL) extra-virgin olive oil
for the pesto
- 1 cup (250 mL/3/4 ounce/20 g) lightly packed fresh basil leaves
- 3 to 4 tablespoons (45 to 60 mL) hemp hearts
- 1/4 cup (60 mL) extra virgin olive oil
- 2 tablespoons (30 mL) fresh lemon juice, or to taste
- 1/4 teaspoon (1 mL) fine sea salt
- freshly ground pepper
for the salad
- 3 cups (750 mL) baby arugula, chopped
- fresh lemon juice, for serving (optional)
- 1 tablespoon (15 mL) hemp hearts, for garnish
- preheat the oven to 400°F (200°C). line an extra-large baking sheet (15x21-inches/38x 53 cm) with parchment paper.
- make the potatoes. place the potatoes on the baking sheet and toss with the olive oil until thoroughly coated. spread the potatoes into an even layer. season with a couple pinches of salt and pepper.
- make the roasted garlic. slice the top off the garlic bulb so all the individual garlic cloves are trimmed. place garlic bulb on a square of aluminum foil (about 8 inches/20 cm square) and drizzle the top of the cloves with the olive oil. wrap the garlic bulb entirely in the foil and place it on the baking sheet with the potatoes.
- roast the potatoes and garlic for 20 minutes, then remove pan from the oven and flip the potatoes with a spatula. return the potatoes and garlic to the oven and continue roasting for 15 to 20 minutes more, until the potatoes are golden and fork-tender.
- make the pesto. in a food processor, combine the pesto ingredients and process until mostly smooth, stopping to scrape down the bowl as necessary. keep the pesto in the processor because we will add the roasted garlic as the final step.
- remove the potatoes and garlic from the oven. carefully unwrap the garlic bulb and let cool for 5 to 10 minutes, until it's cool enough to handle.
- turn off the oven and return the potatoes to the oven with the door ajar so they stay warm. (you can also put the potatoes into an oven-safe casserole dish so the dish stays warm when serving.) squeeze the roasted garlic cloves out of the bulb. you should have about 2 packed tablespoons (30 mL) of roasted garlic. add it into the food processor with the pesto. process until mostly smooth - you can add a touch more oil if necessary to get it going.
- assemble the salad. this is the important part where you need to act fast (angela notes that she likes to assemble the salad quickly so that it stays warm when she serves it.) grab a large serving bowl and place the arugula in the bottom of the bowl. you can break it up into smaller pieces with your hands a bit. then, remove the potatoes from the oven and quickly place them into the serving bowl on top of the arugula. toss the potatoes and arugula with the pesto until thoroughly combined. taste and season with salt and pepper. add another drizzle of lemon juice if need be. sprinkle on the hemp hearts and serve immediately.