Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Saturday, June 9, 2012

Hasselback Idaho Potatoes with Garlic Scape and Pecan Pesto

A few weeks ago i attended Techmunch( a food bloggers convention) in NYC with Carrie from Carrie's Experimental Kitchen and Lauren from Lauren Kelly Certified Nutritionist. We had an amazing time, not only learning new things but giggling away! 
During the convention we were asked to tweet different things to different companies to win prizes, and of course i won the 20 pound box of Famous Idaho Potatoes, so you can only imagine a family of 3 and all those potatoes...did i mention i have potatoes growing in my own garden? It's gonna be potato month for sure! 
These beauties from Idaho are huge and absolutely gorgeous Western Russets and they taste amazing! 
The garlic scapes came from my aunt's garden. They are the flowers of the garlic plant before blooming, and taste a bit lighter than garlic when cooked, but if eaten raw have a strong garlic taste.

Printable Recipe - click here
2 large Famous Idaho Western Russet Potatoes
2 tablespoons olive oil
2 tablespoon butter, melted
salt and pepper to taste

12 garlic scapes
1/2 cup pecans
1/2 cup fresh basil
1/2 cup fresh parsley
1 tablespoon fresh oregano
1 cup extra virgin olive oil
salt and pepper to taste

Start by cutting slices not quite all the way thru the potatoes, crosswise slices about 1/4 inch apart, making sure they are still joined together at the bottom
Preheat oven to 440F.
Place sliced potatoes in a pot of salted water and cook on high for 15 minutes. Remove from water and drain well. Place on a baking sheet and with a pastry brush, brush the potatoes with butter and olive oil. Sprinkle salt and pepper on top of potatoes.
Bake in preheated oven for 45 minutes, basting the top with olive oil/butter mixture in baking pan.

While cooking the potatoes, make the pesto. Add garlic scapes, pecans, basil, parsley and oregano to a food processor. Pulse until finely chopped. Add olive oil slowly while pulsing. Season with salt and pepper and serve over hot and crispy hasselback potatoes right off the oven.