Hatch Chile Pesto Potatoes
Potatoes and hatch chiles come together in this match made in heaven Hatch Chile Pesto recipe!! Fresh herbs, roasted hatch chiles and limes flavor a versatile pesto that's delicious slathered on just about anything - steaks, chicken, pork and yes, even potatoes!
Servings: 6 servings
Calories: 760kcal
Ingredients
- Pesto
- 2 cups packed, fresh cilantro leaves
- 2 cups packed, fresh italian parsley leaves
- 2 scallions cut into 3 inch pieces
- 3 garlic cloves roughly chopped
- 2 - 3 roasted peeled Hatch Chiles
- Juice of 1 - 2 limes
- 2 Tbsp. corn oil
- ¼ cup roasted salted pepitas
- 2- 3 Tbsp. grated parmesan
- 1 - 2 Tbsp. water
- 1 lb. Melissa's small dutch yellow potatoes
- 1 Tbsp. corn oil
Instructions
- Pre heat the oven to 400 degrees. Wash and dry the potatoes and cut in halves. Spray a sheet pan with cooking spray. Put the potatoes on the pan and toss with the 1 Tbsp. corn oil. Season lightly with salt and pepper or Tajin. Place potatoes in the oven and roast for 20 - 30 minutes or until tender and golden brown.
- For the pesto combine the cilantro, parsley, scallions, garlic, 2 Hatch chiles, juice of 1 lime, corn oil and pepitas in the bowl of a food processor. Process until a chunky paste is formed. Taste. Depending upon the heat of the chiles (and your own tastes) you can add another chile is the pesto is not spicy enough. Add more lime juice if desired. Add the parmesan and mix. Taste and adjust seasonings. If the pesto is too thick, you can thin it with a little water. If not using right away, cover and refrigerate. You can store the pesto for 2 - 3 days in the refrigerator.
- Toss ½ of the pesto with the warm potatoes and serve.
Nutrition
Calories: 760kcal | Carbohydrates: 3g | Protein: 118g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 322mg | Sodium: 442mg | Potassium: 1777mg | Fiber: 0g | Sugar: 0g | Vitamin A: 685IU | Vitamin C: 3mg | Calcium: 392mg | Iron: 3.4mg