Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Pan Roasted Potatoes with Herb Pesto and Spinach

Pan Roasted Potatoes with Herb Pesto and Spinach

I made the most of a recent day off work by slow roasting a pork shoulder for 18 hours. Quite the stretch of time for cooking, but it was more than worth it! I slid the shoulder into the oven before bed and basted it throughout the next day until it was insanely tender and flavorful. I kept waking up in the middle of the night that I started the cooking process from the sweet aroma and the sound of soft crackling skin. It was a nice moment to realize that no, this isn't a dream, there's something baking and it's going to be divine. And it absolutely was. The combination of the perfect tenderness and crispy skin with caramelized sweetness and fragrant spices was just the best.

I love slow cooking, but I'm also a big believer in lavish dishes that come together quickly and simply. Cue this recipe for pan roasted potatoes, herb pesto, and fresh spinach. I served this alongside the pork and it offered such a nice mix of flavors and textures. Just like the pork, the potatoes were crispy on the outside and soft and tender on the inside. The herb pesto with lemon juice brightens everything up. I used a mix of herbs for the pesto because I love the way they take turns in showing off. I look forward to having it again as soon as its own entree, most likely with a poached egg on top. Enjoy! -Mallory

Herb Pesto 
Makes about 1/2 cup
1 cup packed herbs (I used a mix of basil, rosemary, oregano, sage, and thyme)
1/4 cup pine nuts
1/4 cup parmesan cheese
1/4 teaspoon salt
1 lemon, juiced
1/4 cup olive oil

Combine herbs, pine nuts, parmesan cheese, salt, and lemon juice in a food processor. Pulse together until smooth then slowly stream in the oil. Set aside until ready to use.

Pan Roasted Potatoes with Herb Pesto and Spinach
Serves 4
1 pound yukon gold or yellow potatoes
olive oil
1/2 teaspoon salt
1/2 cup herb pesto
3 cups packed spinach

Clean and wash the potatoes then cut them into small pieces around 1 1/2 inches thick. Add olive oil to a wide skillet, just enough until it coats the entire bottom. Season the oil with salt and turn the heat to medium. When the oil is hot, add the potatoes with a cut side down. Cook for 10 minutes, until the bottom of the potatoes are deep brown and crispy. Turn with a spatula so that a different cut side of each potato piece is down. Add a lid to the skillet and turn the heat to low. Cook with the lid on until the potatoes are very tender, about 15-20 minutes. Place the spinach in a serving bowl with 1/2 cup of the herb pesto. Spoon out the hot potatoes into the bowl and stir until everything is well coated with the pesto. The greens will wilt slightly from the heat. 

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