Crispy Pesto Potatoes over Calabrian Chili Labneh
These crispy on the outside, tender on the inside potatoes are proof that a side dish can have main course energy. They’re jazzed up with some pesto before roasting and served with a creamy, spicy Calabrian chili labneh spread that’s worth making on its own.
Ingredients
Directions
- 1
Add potatoes to a medium pot and cover with water. Salt and bring to a boil. Boil until just fork tender. Drain, then return to pot. Cover and turn heat to medium. Steam potatoes to remove any excess liquid, shaking the pot every minute or so to make the potatoes fluffy around the edges.
- 2
Preheat oven to 425. Toss potatoes on a baking sheet along with olive oil, pesto, and Parmesan. Season with salt. You won’t need much salt here since the parm and pesto are both salty. Taste one to check seasoning. Bake for 30-40 minutes, until nice and crispy, tossing every 10-15 minutes.
- 3
Mix all ingredients together. Taste, and add more Calabrian chilis, lemon juice, or salt if needed.
- 4
To serve, spread the labneh on a large plate, place your crispy potatoes on top, and garnish with freshly grated parmesan and more lemon juice.
