Recipe by Lindsay Hunt
When it comes to the home-cooked variety of potatoes, I blanched at the site of a baked potato for dinner or rosy-red new potatoes with lamb. Long relegated to the list of flavorless ingredients in my mental shopping list, I rarely made a potato purchase at the market.
Then, last week’s shopping led to an impulse buy. A bin of multi-colored new potatoes called out to me with their cheery hues, telling me to purchase them and pair them with a roasted chicken or a nice omelet.
The reality of a bowlful of potatoes on my kitchen counter was no such inspiration. Despite the excitement I felt at conquering my hatred, I felt no compulsion to cook them until I had eaten every last piece of produce in the refrigerator.
Normally I’d roast these babies into submission and fold them into a variety of other acceptable vegetables, but this is all there was, and I was short on time. I unearthed a pot, tossed in the potatoes and a pinch of salt, and let them boil with just enough water to quickly transform them into something edible.
They were more than just edible; they were a divine transformation of lowly spud to buttery side dish! After popping a few of them into my mouth for a one-bite treat, I decided that I couldn’t hoard these to myself. Though I could have eaten the whole bowlful alone, with just a pat of butter, I gathered my self-control and saved enough for my date. I tossed the lot with a scoop of Cilantro Pesto for ultimate flavor and packed them with a healthy salad for a light summer dinner.
3/4 lb new potatoes, scrubbed
1-11/2 tsp salt, plus to taste
Freshly ground pepper, to taste
2-3 tbsp Cilantro Pesto(or other seasoning)