Potatoes Roasted in Parchment Purses Topped with Pesto
Served with Greek Yogurt and Homemade Pestos
Yield: 6 packets
Growing up this was a favorite campfire dish, which I have translated into a favorite oven-roasted dish. The steamy new potatoes are glorious with the cool yogurt and complex flavors of whatever particular variety of pesto makes you smile.
Pesto recipes from the show: Pumpkin Seed, Lime and Cilantro Pesto, Roasted Red Pepper Pesto with Red Chiles, Pine Nuts and Pecorino Cheese, and Northwest Arugula-Hazelnut Pesto.
Cut 6 squares of parchment paper approximately 10-inch x 10-inch. (No need to be perfect about this. This is rusticity at its best!)
Preheat oven to 400° F.
Quarter the new potatoes. Toss with a little olive oil and salt and pepper.
Place 8 quarters of potato in the center of a sheet of parchment. Bring the corners up and twist the parchment at the top to form a purse-like packet. With kitchen shears, trim the top with a single cross cut. Repeat with the remaining potatoes.
Place the packets on a baking sheet and roast for 15 to 20 minutes or until the potatoes are tender.
Give each diner their own packet and offer the yogurt and pesto for topping.
If you want to translate this dish to an outdoor grill, precook the potatoes gently in boiling salted water, transfer them with the olive oil, salt and pepper to the parchment purses, and then wrap each purse in foil. Toss in a few slices of shallot if you like. Cook on a preheated grill for about 15 minutes.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 14, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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