Champagne Roasted Potatoes w/ Pesto
Champagne Roasted Potatoes w/ Pesto

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a tasty dish, champagne roasted potatoes w/ pesto. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Champagne Roasted Potatoes w/ Pesto is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Champagne Roasted Potatoes w/ Pesto is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook champagne roasted potatoes w/ pesto using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Champagne Roasted Potatoes w/ Pesto:
  1. Take 3 lb red potatoes; quatered
  2. Take 1 C pesto
  3. Make ready 1.5 C champagne
  4. Make ready 1 large pinch kosher salt & black pepper
  5. Get as needed extra virgin olive oil
Instructions to make Champagne Roasted Potatoes w/ Pesto:
  1. Combine potatoes champagne in a large plastic zip lock bag. Marinate in refrigerator for 2 hours.
  2. Drain potatoes and reserve marinade. Toss potatoes with enough oil to coat. Season with salt and pepper. Lay potatoes flat on a large baking tray lined with parchment paper. Pour champgne on bottom of sheet tray, but do not pour over potatoes and wash off the seasoning. Pour as much of the champagne on the tray as you can handle without spilling.
  3. Bake at 400º for approximately 25 minutes or until potatoes are caramelized and easily pierced with a paring knife.
  4. Toss potatoes with pesto. Serve.
  5. Variations; Fava beans, cannellini beans, bell peppers, roasted garlic, yellow bell pepper, yellow squash, scallions, chives, feta, goat cheese, capers, corn, kale, mint, parsely, bacon, butter, peas, white pepper, peppercorn melange, new potatoes, spinach, arugula, tomatoes, sun dried tomatoes, saffron, vodka, gin, white wine, apple cider vinegar, avocado,

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