Pesto Potatoes

June 7, 2011



I’ve found that if I go to the gym in the evening, before dinner, I spend my entire workout thinking about food. I mentally go through my pantry and fridge to take stock of ingredients on hand. I imagine various food combinations until an idea captures my attention. And when I’ve got a recipe in mind I visualize each step, from washing and chopping to boiling and baking.

So last night, in spin class, I started dreaming about dinner and this is what I came up with. The maple caramelized onions paired with the garlicky pesto was my favorite part – an unexpected combination of flavors was something special. It makes me want to explore more sweet & savory flavor combinations – any ideas for me?


Pesto Potatoes with Maple Caramelized Onions
6 small/medium Yukon gold potatoes
1 large yellow onion
1 tbs. maple syrup
1 big bunch of basil (I used Thai basil here)
1 handful of walnuts
4-6 cloves of garlic
3 tbs olive oil, divided
4 eggs
salt and pepper

I used this recipe to prep my potatoes. From there I sliced an onion and began caramelizing it in a cast iron pan. If you’re unfamiliar on how to do this basically you heat the pan with just a little oil over medium heat – throw in your onion slices and drizzle the maple syrup on top. These are going to cook for about 10 minutes – the goal is to get them nice and gooey and browned.

Once the onions are cooking down add your potatoes to the same skillet and smash them (I used the bottom of a glass to do this). I cooked each side of the potatoes for about 5-7 minutes.

Meanwhile, make your pesto by throwing the washed basil, garlic cloves and walnuts in a food processor. Drizzle in about 2 tablespoons of olive oil. When this is done fry your eggs using your favorite method. Serve by scooping your potatoes and onions into a bowl, top with the pesto and throw the egg on top – season with salt and pepper to taste.

Serves 4.

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