I found this recipe during a horrible bout of lactose intolerance in which I was involuntarily vegan. It turns out that delicious winter food and “creamy” sauces don’t need to contain dairy to be delicious!
I particularly love this garlic pesto recipe, and am looking for other things to put it on!
- 1 1/2 pounds baby gold or yellow potatoes
- 1 1/2 tablespoons olive oil
- Sea salt
- Black pepper
- 2 heaping cups loosely packed fresh basil (stems removed)
- 4 cloves garlic, chopped
- 2 tablespoons lemon juice
- 1 1/2 tablespoons nutritional yeast
- 2-3 tablespoons olive oil
1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
2. Rinse potatoes. Add to a large pot and cover with water until just submerged. Bring to a boil over high heat, then reduce heat to medium-high to achieve a low boil.
3. Cook potatoes uncovered 15-20 minutes or until fork-tender.
4. In the meantime, make garlic pesto. Add basil, garlic, lemon juice and nutritional yeast to a food processor and blend to combine. Stream in 2-3 tablespoons olive oil a little at a time until a thick paste is formed. Taste and adjust flavor and spices as needed.
5. Once potatoes are soft and tender, place on baking sheet and smash down with the bottom of a saucepan. For any larger potatoes, cut them in half first so that they will smash easier.
6. Drizzle potatoes with 1 1/2 tablespoons olive oil and season with salt and pepper. Roast for 20-25 minutes or until crispy and golden brown.
7. To serve, plate potatoes and spoon garlic pesto over!
Source: Adapted from a recipe by The Minimalist Baker