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Joe Vandal’s Pesto Yukon Gold Potatoes

By Lisa Galbraith, Natalie Echanis, Lyshell Grigg

Our “Joe Vandals Pesto Yukon Gold Potatoes” are a delightful combination of buttery Yukon Gold potatoes, pesto, pine nuts and Parmesan cheese. The potatoes are roasted in the oven then tossed with warm pesto, lightly toasted pine nuts, and freshly grated Parmesan cheese. Yukon Gold potatoes commemorate the state of Idaho’s reputation as well as show Vandal spirit by bearing the hue of gold. The pesto and pine nuts include heart healthy nutrients and bold flavor to the dish while the Parmesan cheese adds a slight salty taste to the recipe. “Joe Vandals Pesto Yukon Gold Potatoes” deliciously surpass the typical mashed potatoes and gravy, and will be a sure crowd pleaser at this year’s Thanksgiving celebration. A Thanksgiving dinner without potatoes is like a Vandal game without spirit!

  • Oven: 400⁰F Bake: 30 minutes
  • Yield: 4 portions

Ingredients

  • 2 lbs Yukon Gold potatoes
  • ¼ cup extra virgin olive oil
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 3 oz pesto
  • 1 oz pine nuts
  • ½ cup fresh Parmesan, grated

Directions

Wash thoroughly, remove blemishes, cut into bite-size pieces, place on baking sheet skin side down, drizzle with oil, add salt and pepper to taste, roast for 30 minutes or until fork tender, transfer to bowl. While cooking potatoes, heat pesto in saucepan on low until mixture has thin consistency, toast pine nuts in dry frying pan on medium until slightly brown and aromatic, drizzle over potatoes, add nuts, sprinkle with cheese.

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University of Idaho
Moscow, ID 83844-3302

Mailing Address:

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Moscow, ID 83844-3302

Phone: 208-885-2072

Email: advserv_it@uidaho.edu