I woke up. I checked the temp – 84°. Nice.
I watched Shakespeare In Love for the 73rd time.
I laughed. I cried. I decided to make Crazy Potatoes.
Get thee to a kitchen.
I once read that this dish is called papas locas because the potatoes that form the base are a small light-skinned varietal that grow wild in the hills of some parts of Mexico.
Given that there are no hills sporting crazy potato plants anywhere near me, I selected a sack of Baby Dutches from the wild, wild produce section of my local groSto.
Baby Dutch potatoes are small, slightly golden and perfect for roasting. Plus they’re super cute, which is always a nice bonus.
If I was being tried and true with this pepita pesto, I would have used cilantro. The thing is, though, that I can’t stand cilantro. I’m sorry.
I had to revert to basil and call it a day.
But I worked hard to keep it real and used Manchego cheese and toasted pepitas. Bang.
Toasting pepitas is fun because they pop when you cook them. You’ll know that they’re done when you hear the little pops and when they start to smell so good that you think you might pass out. That’s technical terminology – ‘toast until the pepitas smell so good that you think you might pass out’.
Always learning and keeping it technical on Scarletta Bakes.
O papas locas, papas locas, wherefore art thou, papas locas?
Look at that – you’re in my tummy!
Like, an entire bowl. Who’s living la vida loca now?
So that’s it for today, gentle readers and friends. Parting is such sweet sorrow.
Please dull the pain, as I have, with some papas locas and pepita pesto today.
Papas Locas In Pepita Pesto
For the potatoes:
1 1/2 lbs. Baby Dutch potatoes (you may substitute small, light skinned new potatoes)
1/4 c. extra virgin olive oil
For the pesto:
2 c. basil leaves, fresh, packed
1/4 c. pepitas
1/4 c. Manchego cheese, grated
4 tbsp. extra virgin olive oil
1 tbsp. garlic, minced
1/2 tsp. salt
Preheat oven to 350°.
Place pepitas on a baking sheet and bake for 3-4 minutes, or until the seeds have browned slightly and begun to pop. Remove and set aside to cool.
Raise oven temperature to 450°.
Slice the potatoes in half length-wise and toss on an unlined baking sheet with the olive oil. Roast the potatoes for 35 minutes, tossing at 20 minutes.
Meanwhile, place the cooled seeds in the bowl of a food processor fitted with a steel blade. Process until powdered, approximately 30 seconds. Add the basil, garlic, olive oil, cheese and salt and process until smooth.
Once the potatoes have roasted through, remove to a paper-towel lined baking sheet to cool slightly and drain. After approximately 5 minutes, toss the potatoes with the pesto in a large bowl and serve immediately.
YIELD: approximately 6-8 servings