I think its silly to eat potato salad in October, but Mark Bitman has a "fall" inspired Potato Salad in his Biten column today. Call me old fashioned but once the summer dies down and the temperature starts to cool off, I prefer warmer dishes, like Roasted Pesto Potatoes, featured below.

Ingredients:
1 lb russet potatoes, chopped in to 2" chunks
1 large bunch of basil leaves, fresh
Parmeasean Cheese
Olive Oil
Pine Nuts (1/4-1 c. as needed)
Salt/Pepper

1. Boil the potatoes in lightly salted water until they're cooked 80% of the way (tender but still uncooked in the center). Remove potatoes from water and place in oven proof dish to cool.

2. In a mortar crush untoasted pine nuts--or in a spice grinder, pulverize pine nuts until they're gritty but still in big pieces (I like to crush them in a mortar because the results are more easily controlled.)

3. In a processor process Basil with Olive Oil. Add in Parmeasean cheese a handful at a time until a paste forms. Stream in Olive Oil as needed to keep the paste from becoming too thick. It should have the consistancy of oatmeal.

4. Spread the paste over the potatoes and toss to coat. Top with the pine nuts. Bake in the oven at 350 for 10-15min or until the tops of the potatoes are browned and the center is tender.

Labels: recipe