Pesto and Blue Cheese Red and Gold Potatoes

• 2 pounds red, blue, & yellow potatoes
• 1 jar pesto sauce or homemade pesto (you can use your arugula!)
• 1/4 cup coconut milk (or sour cream)
• 1/2 cup crumbled blue cheese
• 1/4 cup olive oil
• salt/cracked pepper to taste


Preheat the oven to 400°F and slice the potatoes into bite sized pieces. Generously oil a baking sheet and place the chopped potatoes it. Drizzle some oil over the potatoes (how much you use is up to you). Bake the potatoes until they are golden and crispy. Set aside while you prepare the pesto and blue cheese mixture. For the blue cheese/pesto mixture, combine the pesto and the blue cheese in a bowl large enough to eventually hold the potatoes and mix together with the back of a spoon, add the coconut milk (you can also use sour cream) to thin the mixture so that you can easily spread it on the potatoes. Then add the potatoes in the bowl with the pesto/blue cheese mixture, and fold them in until the potatoes are well covered. Then place the potatoes back on to their original baking sheet and turn the oven on to the broil setting. Broil the potatoes until the pesto and blue cheese mixture forms a crust and they look browned/crispy.

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