- Organic Bound
The easiest way to cook fingerling potatoes is on a flat cast iron griddle set directly on a hot barbecue grill. If you don’t have a griddle, a cast iron skillet will work. We like an assortment of heirloom potatoes for this recipe, but a single variety is just fine. Be sure to use potatoes of a similar size to ensure even cooking. The pesto sauce is optional, but it makes a nice drizzle and packs a flavorful punch.
|2 pounds||Earthbound Farm Organic Heirloom Fingerling Potatoes|
|1/4 cup||olive oil|
|Sea salt and freshly ground black pepper|
|Pesto Sauce (at room temperature (optional))|
|4 cloves||Earthbound Farm Organic Garlic (peeled)|
|6 cups||fresh basil leaves (packed)|
|1/2 cup||fresh Italian parsley leaves|
|1/4 cup||pine nuts|
|1 cup||olive oil (plus more for storing the pesto)|
|1 cup||finely grated parmesan cheese|
Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the potatoes. Cook, uncovered, for 5 minutes. Drain and set aside. When the potatoes are cool enough to handle, cut them in half lengthwise. Place the potatoes in a bowl; toss with the oil and season with sea salt and pepper.
Meanwhile, preheat a large cast iron griddle or skillet on a hot barbecue grill. When the griddle is very hot, arrange the potatoes on the pan cut side down, in a single layer. It may be necessary to do this in batches depending on the size of your griddle or skillet. Cook until browned, 8 to 10 minutes. Turn the potatoes and cook until the skins are blistered in spots and the potatoes are tender, about 5 minutes.
Transfer the potatoes to a platter, drizzle lightly with the pesto, if using, and serve hot.
Combine the garlic, basil, parsley and pine nuts in the bowl of a food processor. Pulse until coarsely chopped.
With the machine running, add the olive oil in a slow, steady stream until the pesto is smooth, stopping when needed to scrape the sides with a rubber spatula.
Transfer the pesto to a medium-size bowl. Add the salt and Parmesan, and stir to combine.
Freshly made pesto will keep for a month in the refrigerator. Preserve its vivid green color by pouring a thin film of olive oil over the pesto to seal out the air.
Pesto can also be frozen for up to 3 months. Place it in small containers with tight-fitting lids so you can thaw just the amount you need. For even smaller portions, freeze the pesto in ice cube trays and transfer the cubes to a resealable plastic freezer bag to add to dressings or garnish soups.