This recipe calls for new potatoes, but you can use anything really, as long as it is a waxy type. The new potatoes have a sweetness and nutty quality that just really plays well with this iteration of pesto. If the potatoes are smaller- 1-inch or less- smashing them with a fork or cutting board is great. If they are bigger, slicing is a good way to go, or cut the potato into 1-inch chunks and go from there. This helps to keep a good potato to pesto ratio for good flavor. If you decide to salt the finish dish, be sure to use a large crunchy type and go light with it. This is one of those simple dishes where it is all about the ingredients, and how some things just seem to go so well together.
INGREDIENTS:
1-1¼ pound small to medium new potatoes, such as Desiree, Sangre, or other waxy type, washed. If potatoes are large, cut into 1-inch chunks or slice thickly 1 recipe Mint Pesto (see recipe), to taste Large crystal salt to taste, such as Maldon, Sel de Guerande, Murray River, etc. Light flavored olive oil as neededMETHOD:
Insert a steamer large enough to hold all the potatoes into a pot and add water to come to the bottom of the steamer. Add a liberal amount of salt to the water, then add the potatoes to the steamer. Boil water in a kettle or pot and keep at a vigorous simmer in case you need to add more to the pot with the potatoes. Bring to a boil with the top on.
Steam until potatoes are just tender, adding water from the simmering kettle if the level drops down close to empty. Potatoes should take 15-20 minutes to steam through depending on size.
While potatoes are steaming, check your mint pesto for viscosity. It should be thin enough so you can scatter it around or drizzle it over the potatoes. Thin with a little oil or water to achieve the right consistency and hold.
When the potatoes are tender, remove the steamer from the pot and put them into a large bowl. If the potatoes are small and whole, lightly crush with a fork so the pesto will be able to work its way into the cracks. Add the pesto and gently turn or toss to coat. Place on a platter or plates and scatter with some crunchy salt if you wish. Serve.
Serves: 4
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
