Potatoes don’t seem to keep as long as they used to. There was a time when potatoes stored in a root cellar would feed a family through the entire winter. These days, stored at room temperature for lack of a root cellar, the potatoes start to sprout within a week of purchase.
This morning I put a pot full of potatoes on to boil. A few of them were roasted for today’s lunch and the rest went into the refrigerator for use in the near future.
The boiled, peeled and cubed potaoes were arranged on a baking tray lined with parchment paper. I didn’t want to coat the potatoes with oil because enough of that would occur when the pesto was applied later*, but I did lightly brush oil on the surface of the parchment paper. Since the potatoes were already cooked I wanted to quickly dry roast them. That was accomplished in a 500ºF oven with convection fan.
*Coating the potatoes with pesto before roasting didn’t seem like a good idea because the heat could change the cilantro flavor into who knows what.
The roasted potatoes were placed into a bowl while still hot and tossed with the cilantro & pumpkin seed pesto mentioned in my last post. I used a basting brush to both toss and coat at the same time.
When I embarked on this project I hadn’t thought through whether to add multiple ingredients to create a potato salad or leave it as it was. I ended up adding delicatessen Sweety Drop peppers and leaving it at that.
Meanwhile I put together a salad consisting of:
- sweet orange mini peppers
- pickled (fermented) onions
- kalamata olives
- feta cheese
Baked beans rounded out the meal. I will leave you to visualize how this all looked on paper plates because that is how this informal meal was served.