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Grilled Pesto Potatoes

8 good sized red potatoes

1 jar pesto or homemade

generous amounts of salt and pepper

My homemade kale pesto:

1 large bunch fresh kale {stems removed}

1/2 c. chopped walnuts

4 cloves garlic

1/2 c. Parmesan cheese

good amount of olive oil

Wash and scrub potatoes.  Slice potatoes into 1/8 in. slices.  Place in a bowl and cover with cold water.  To make the pesto, place all ingredients minus the olive oil into a food processor and combine.  Slowly drizzle in olive oil until it reaches a smooth consistency.

Drain water off the potatoes and pat dry with a clean towel.  Cut foil into large sheets, spray with non-stick spray.  Add the pesto to the potatoes, along with generous amounts of salt and pepper, toss to combine. Place the potatoes onto the foil and fold up the sides to secure.

Place potatoes on to the top rack of a hot grill {this will help to prevent burning}.  Cook for 20 minutes. Open the foil and check to see if the potatoes are soft.  Once the potatoes are soft, open up the foil packets and let cook for another 20 minutes, exposed more to the heat, to help them crisp up.  Serve hot.