fusilli with garlicky kale pesto and pesto butter
These are the perfect side dish that goes with pretty much every meal. You can even eat them as a main dish because they are that good.
Main Dish
6
30 minutes
45 minutes
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One bag of Baby Potatoes
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Olive Oil
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Salt, Pepper & Garlic Powder
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Churn Truffle Butter
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Fresh Rosemary
Preheat oven to 450. Place potatoes in a large pot and fill with cold water. Bring water to a boil, once at a boil, simmer the potatoes until they are just barely fork tender. Strain potatoes and let them cool slightly.
Place parchment paper on a baking sheet and add potatoes to sheet. Use a fork or bottom of a glass to smash potatoes, still keeping potatoes in one piece.
Drizzle olive oil over potatoes, season with salt, pepper. Place sheet in the oven and roast for 25-30 minutes, until potatoes are golden & crispy.
tip: keep in oven until golden with a few dark edges for extra crisp!
While potatoes are roasting, melt our truffle butter into a small side bowl in the microwave. Once potatoes are finished, or oven just prior to, brush them with our truffle butter and top it off with fresh rosemary. Enjoy!
The chef and founder of Churn Foods, Michael Tashman, knows that deeply flavorful food make us happy. Each orginal recipe is designed to empower you to elevate your standard home meals with excitement and flavor.
