Crispy Potatoes with Garlic Mustard Pesto
Garlic mustard outcompetes most native spring greens, so thank goodness it is as versatile as it is aggressive. This dish is like eating great French fries. Only, instead of frying, their crisp puffiness comes from steaming, then roasting. Banging up the potatoes before they go in a roaring hot oven yields crunchy crusts and fluffy insides. These dreamy spuds and nutty green sauce also happens to be vegan. Made from just a few ingredients and whizzed together in 30 seconds flat, the sauce is nutty, cheesy, and supple—thanks to toasted pecans and nutritional yeast. And while the pesto is perfect with potatoes, don’t stop there. Especially perfect for Earth Day, this sauce goes with everything: pasta, toast, meats or fish, salads, eggs, you name it. So pull garlic mustard up by its roots and feast.
Crispy Potatoes with Garlic Mustard Pesto
CRISPY POTATOES
2 lbs Yukon gold potatoes, peeled and halved
Extra-virgin olive oil
Kosher salt
Flaky salt and freshly ground pepper
GARLIC MUSTARD PESTO
4 packed cups garlic mustard leaves, rinsed and patted dry
3/4 cup extra-virgin olive oil, plus more as needed
1/3 cup pecan pieces, toasted until fragrant and cooled
3 tbsp nutritional yeast
OTHER INGREDIENTS
1 tsp kosher salt
DIRECTIONS
Heat the oven to 425°F. Place the potatoes in a steamer basket with a couple inches of water at the bottom of the pan. Cover with its lid and steam over high heat until they are slightly tender when pierced with a sharp knife, 12 to 15 minutes.
Drain any remaining water from the pan, then transfer the hot potatoes back to the pan without the steamer basket. Vigorously swirl the pan to bang the potatoes up. When they look scuffed, transfer them to a baking pan. Generously drizzle them with oil, season with a pinch of salt, and toss to coat.
Roast the potatoes for 35 to 45 minutes, until golden, crispy, and puffed. After the 25-minute mark, turn the pieces as needed every 5 or so minutes for even browning.
While potatoes roast, combine all of the pesto ingredients in the bowl of a food processor and pulse until uniform. You may want to add more olive oil (I usually use 1 cup total), to achieve a looser, more pourable sauce. (If you do not use the pesto immediately, seal and chill in the refrigerator. Remove from the refrigerator at least 15 minutes prior to using to come to room temperature.)
Transfer the potatoes to a plate. Season with flaky salt and pepper. Spoon the pesto on top, or drag the potatoes through the sauce.