Our farmers (Claudia and Sue at Dragonfly Farms) gave us the most beautiful potatoes I have ever seen! Dark purple skins and sunny, golden middles. I wish this photo properly captured their gorgeousness, but it will have to do 🙂
I chose to slice and roast them (500 for 30 minutes) to highlight their color contrast and preserve their beauty. I then topped them with a chorizo-sweet corn pesto, grilled chicken and a salad of tiny tomatoes. Yeah, really really yummy.
Chorizo-Sweet Corn Pesto
-Dice up some chorizo (in this case, Spanish, smoked chorizo) and toss with onions over medium heat. You can also add a clove or 2 of minced garlic and some minced chile for heat. Add kernels from 4-5 ears of fresh corn, stirring for 1-2 minutes. Place mixture into a food processor, add 1/2 cup grated parmesan, salt and pepper to taste, and a dash of sherry vinegar. Pulse to create a course paste – taste and season accordingly. Serve over pasta, grilled meat, or roasted potatoes. Garnish with sliced basil.