Very Special Roasted Red Potato

Very Special Roasted Red Potato


You can serve this dish as a hand held appetizer to nibble on by itself or as the side dish to a wonderful grilled steak or pan seared salmon filet. Either way, the creaminess of the potato combined with the fresh herby pesto and cool topping will make your heart and tastebuds sing!

1 hr 15 min
4 Servings


red potatoes (cut in half lengthwise)
cooking spray
2 Tbsp
thinly sliced fresh chives (substitute green onion, plus more for garnish)
1 cup
thick Greek Yogurt (or lite sour cream)
sundried tomatoes (drained and patted dry if packed in oil; julienned)
1/2 cup
prepared pesto (or better yet, make your own healthy batch - see below)
4 Tbsp
extra virgin olive oil
2 cup
fresh basil leaves (packed)
1 cup
warm water
1/4 cup
mac nuts (unsalted; substitute pinenuts)
1/3 cup
grated parmesan cheese
1 tsp
fresh ground black pepper
1/2 tsp
Prep Time:
1 hr 15 min
Total Time:
1 hr 15 min


For lightened pesto:

This pesto uses much less oil than most recipes or prepared versions. Combine the olive oil with the warm water. Put the basil leaves, mac nuts, parmesan cheese, black pepper, and salt in a blender or processor. Turn on and slowly add the olive oil/water mixture until pesto is creamy. If it's too thick, add more water.

For potatoes:

Pre-heat oven to 400° F. In a large bowl, toss the cut potatoes in ½ cup of the pesto to fully coat. Prepare a rimmed baking sheet with cooking spray and lay the potatoes down, cut-side up. Bake for 40 minutes or until edges are golden brown and a toothpick can pierce the potato easily. While the potatoes cook, mix together the Greek yogurt and chives and julienne (thinly slice) the sundried tomato.

To assemble the potatoes, put a dollop of yogurt on each piece, a few slivers of sundried tomato and a little chive.

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Chef Michi Watarai