Ingredients
Scale
- 2 large (10- to 11-ounces each) Yukon gold potatoes or sweet potatoes, unpeeled
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon sea salt, or to taste
- 1 recipe Herbal Pesto Topping (see recipe below)
- 3 tablespoons pan-toasted walnut pieces or roasted pistachios, roughly chopped
Instructions
- Preheat the oven to 450°F. Line a large baking sheet with unbleached parchment paper.
- Cut the potatoes into 1-inch cubes. In a large bowl, toss the potato cubes with the olive oil and salt. Arrange in a single later on the baking sheet. Roast the potato cubes until browned and just tender, about 20 minutes, stirring halfway through roasting. Set aside to cool. Or chill in the refrigerator overnight.
- Prepare Herbal Pesto Topping (see recipe below).
- Arrange the chilled roasted potato cubes onto 8 (8-inch) skewers. Top with the Herbal Pesto Topping. Garnish with the nuts. Adjust seasoning. And serve.
Notes
Per serving: 340 calories, 25g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 380 mg sodium, 30g total carbohydrate, 4g dietary fiber, 1g total sugars includes 0g added sugars, 5g protein
HERBAL PESTO TOPPING: 1/3 cup pan-toasted walnut pieces or roasted pistachios + ¼ cup packed fresh basil leaves + ¼ cup packed fresh mint leaves + 1 large garlic clove, chopped + 1 teaspoon lemon juice + ¼ teaspoon sea salt + 2 tablespoons extra-virgin olive oil + 2 tablespoons organic mayonnaise (vegan or regular) | In a food processor, puree all ingredients until well combined. Chill until ready to serve. (Makes about ½ cup.)
Nutrition
- Serving Size: 2 skewers