Champagne Roasted Potatoes w/ Pesto
Champagne Roasted Potatoes w/ Pesto

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, champagne roasted potatoes w/ pesto. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Champagne Roasted Potatoes w/ Pesto is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Champagne Roasted Potatoes w/ Pesto is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook champagne roasted potatoes w/ pesto using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Champagne Roasted Potatoes w/ Pesto:
  1. Make ready red potatoes; quatered
  2. Get pesto
  3. Make ready champagne
  4. Prepare large pinch kosher salt & black pepper
  5. Prepare extra virgin olive oil
Instructions to make Champagne Roasted Potatoes w/ Pesto:
  1. Combine potatoes champagne in a large plastic zip lock bag. Marinate in refrigerator for 2 hours.
  2. Drain potatoes and reserve marinade. Toss potatoes with enough oil to coat. Season with salt and pepper. Lay potatoes flat on a large baking tray lined with parchment paper. Pour champgne on bottom of sheet tray, but do not pour over potatoes and wash off the seasoning. Pour as much of the champagne on the tray as you can handle without spilling.
  3. Bake at 400º for approximately 25 minutes or until potatoes are caramelized and easily pierced with a paring knife.
  4. Toss potatoes with pesto. Serve.
  5. Variations; Fava beans, cannellini beans, bell peppers, roasted garlic, yellow bell pepper, yellow squash, scallions, chives, feta, goat cheese, capers, corn, kale, mint, parsely, bacon, butter, peas, white pepper, peppercorn melange, new potatoes, spinach, arugula, tomatoes, sun dried tomatoes, saffron, vodka, gin, white wine, apple cider vinegar, avocado,

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