Pesto Potatoes
Potatoes are a resistant starch or basically a type of fiber that helps feed the good bacteria in the gut! They’re one of my favorite side dish to make along with pesto, and when you combine the two it’s like a match made in heaven. Pesto is also a great dish to make because it’s so versatile plus you can use in pastas, as a side, in wraps or sandwiches. This is a perfect dish for meal prepping or side to any protein. Enjoy!
INGREDIENTS
3C baby yellow potatoes
1tsp sea salt
1/2tsp black pepper
3TBS olive oil
3C arugula
2 shallots, thinly sliced
Parmesan cheese to taste
Preheat oven to 350*F.
Prepare pesto according to instructions on my website here and set aside.
Boil potatoes in a large pot over the stove for about 25-30 minutes until they are soft. You should be able to pierce them easily with a fork.
Strain potatoes and immediately place them in the refrigerator or an ice bath to cool. This step is optional but the immediate cooking and cooling helps boost the resistant starches in the gut which helps feed the good bacteria in the gut!
When the potatoes are cooled, transfer to a baking sheet and toss with oil, sea salt, and black pepper until evenly coated.
Place in oven for about 20 minutes, stirring occasionally.
Once potatoes are golden brown and slightly crispy on the outside, remove from oven and allow to cool completely.
Once cooled, slice potatoes in half then toss them in pesto.
Transfer to serving bowl and add in arugula.
Top with onions and parmesan and enjoy!
