Herbed Dijon Potatoes with Pistachio-Arugula Pesto

Posted in RecipesSides
Herbed Dijon Potatoes with Pistachio-Arugula Pesto

Despite my outgoing personality, intimidation has always been something I struggled with. Not only in school, but also in the kitchen. Instead of trying to understand and dive into a situation that is foreign to me, I often let people go ahead of me before I try. I know this is not a personality trait to be proud of. Potatoes are on that list of foreign items. Potatoes. Mashed potatoes and french fries have always been a weakness of mine, but other than those potatoes have never appealed to me. This is because, as I’ve learned recently, I never understood potatoes. Boiling seemed easy, but anything else was too intimidating. They just seemed time consuming and its different properties complicates the little motivation I do have to overcome the intimidation factor.

And so, I spent one afternoon with my grandmother in India recently learning some of her daily kitchen basics. One of which is a simple dry potato curry. And it was with this opportunity I had overcome the potato intimidation and translated that dish into a French inspired side of potatoes for an evening side al-fresco.

Herbed Dijon Potatoes with Pistachio-Arugula Pesto
Herbed Dijon Potatoes with Pistachio-Arugula Pesto
Herbed Dijon Potatoes with Pistachio-Arugula Pesto
Herbed Dijon Potatoes with Pistachio-Arugula Pesto
6 Servings

Herbed Dijon Potatoes with Pistachio-Arugula Pesto

Recipe
ingredients
  • 5 large russet potatoes
  • ¼ cup + 2 tbs olive oil
  • 1 small white onion, chopped
  • 3 garlic cloves, divided
  • ¼ cup white wine
  • 1 tbs herbes de provence
  • 2 tbs smooth dijon mustard
  • ¼ cup cream
  • ¼ cup asiago cheese, grated
  • ¼ cup unsalted pistachios, unshelled
  • 3 cups arugula
  • 1 tbs lemon juice
  • salt and pepper to taste

method

For the pesto, combine 1 garlic clove, asiago cheese, pistachos, arugula, and lemon juice in a food processor. As it grinds, slowly pour in the ¼ cup of the olive oil then season with salt and pepper. Set aside.

For the potato salad, bring a stock pot of water to boil. Add salt. Boil the potatoes with skin on until tender for about 10 minutes or more. Remove from heat and cut in cubes. Place on a prepared baking dish and broil until the potatoes are just a touch of gold, about 5-7 minutes.

In a frying pan, heat 2 tablespoon of the olive oil and add the onion and 2 garlic cloves chopped. Saute until translucent and fragrant, about 5 minutes. Deglaze the pan with the white wine and raise the temperature to medium-high until reduced by half. Add the dijon mustard, cream, and herbes de provence. Bring the heat down to low and season with salt and pepper. Toss the potatoes in the sauce. Add dollops of the pesto and some fresh parsley on top.

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