How was your weekend? We moved into our new place and I’m freaking exhausted. This girl is in need of a mini vacation.
Just the other week I recieved Angela’s new cookbook Oh She Glows Every Day. If you’re not familiar with the blog Oh She Glows, now’s the time! Oh She Glows is a vegan blog, focusing on healthy every day plant-based approachable recipes. They’re consistently delicious and beautiful.
Angela asked if I was interested in sharing a recipe with you guys in preparation for her new cookbook launch. After receiving the cookbook in the mail, I spent some time flipping through recipes, trying to decide on what to make you all. I landed on Angela’s unique take on a warm potato salad: Roasted Garlic Basil Pesto Potatoes with Arugula.
It didn’t take me long to whip up these potatoes. I chose red potatoes because I’m a huge fan of their flavor and how the skins get crispy when baked in the oven with a little heart-healthy olive oil.
After the potatoes are roasted, they’re tossed with zippy arugula and a simple homemade pesto that’s lick-the-bowl good. To finish it off, the potatoes are topped with hemp hearts, which give the salad a boost of omega-3 and fiber. SO dang good.
I served the potatoes with these basil chicken burger patties one evening (because I’m not vegan) and enjoyed them for lunch on their own another day with scrambled eggs. I’m thinking these potatoes would be perfect for meal prep for the week or as a gorgeous side dish during the holidays.
Obviously you need to make these potatoes ASAP, but don’t forget to pick up a copy of the Oh She Glows Every Day cookbook! It’s really one of my favorites because of how simple (but delicious) the plant-based recipes are. Eating a plant based diet isn’t as complicated as it seems — so if you’re looking for a great resource, then this cookbook is for you!
Have a happy, healthy Monday!
More healthy side dishes to try:
Roasted Garlic Basil Pesto Potatoes with Arugula from Oh She Glow Every Day
- FOR THE POTATOES
- 2 pounds (900 g) Yukon Gold or red potatoes, unpeeled, chopped into 1-inch (2.5 cm) 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 black 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 (15 by 21 inches/38 by 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 of 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; I like to assemble the salad very quickly so that it’s warm when I serve 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. Sometimes I add another drizzle of lemon juice if I feel like the dish needs more acidity. Sprinkle on the hemp hearts and serve immediately.
If you want to make this recipe easier, I would advise just mincing the garlic and tossing it with the potatoes before roasting in the oven.
For the pesto, I'm a fan of reducing the olive oil in this recipe by a tablespoon or two and replacing it with water. You shouldn't notice a big difference.
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.