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Roasted Fingerling Potatoes and Mushrooms With Pesto

Time40 minutes
YieldsServes 2
Roasted Fingerling Potatoes and Mushrooms With Pesto
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It’s been said that the last luxury in the world is privacy. This is a meal for two to enjoy in private: at home. The do-ahead veal chops are seared on top of the stove, then baked in the oven for 5 to 8 minutes. Meanwhile, the pan juices are made in the searing skillet. This way, last-minute cooking is minimal.

Roast the fingerling potatoes and mushrooms with a final dash of pesto. It’s easy to do and appealing. If you want more vegetables and color on the plate, serve tender haricots verts tossed with extra-virgin olive oil, salt and pepper. And pour the best Pinot Noir you can find.

For dessert, coffee gelato is sauced with thick homemade bittersweet fudge sauce and sprinkled with chopped white chocolate and toasted walnuts.

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1

Place a rack in the lower area of the oven; heat the oven to 400 degrees.

2

Place the potatoes in an 8-inch square baking pan and toss them with the oil. Season with salt and pepper to taste. Bake the potatoes, shaking the pan every 10 minutes to turn them, until they’re just tender, about 30 minutes depending on their size. Check tenderness with the point of a paring knife. Add the mushrooms and season with salt and pepper. Drizzle the potatoes and mushrooms with 1 tablespoon of pesto.

3

Bake until the mushrooms are hot but still firm, shaking the pan once to mix the ingredients, about 5 to 7 minutes more. Remove the pan from the oven and toss the potatoes and mushrooms with the remaining pesto. Season to taste. Serve hot, attractively arranged on plates with the chops.