Roasted Potatoes & Sun-dried Tomato Cashew Sauce
By Dishing Up the Dirt
This dish is simple comfort food. It can be served as a side or enjoyed as a main course with a couple of fried eggs on top.
Ingredients
Potatoes
- 4 cloves of garlic, finely chopped
- 3 Tablespoons olive oil
- 1/4 cup parsley, finely chopped
- 1 1/2 Tablespoons thyme, finely chopped
- 1 1/2 Tablespoons rosemary, chopped
- 2 pounds baby potatoes, (smallest ones left whole larger ones cut in half or quartered)
- pinch of fine sea salt and pepper
Sun Dried Tomato Cashew Cream
- 1 cup raw cashews, soaked in water 2 hours
- 3/4 cup water
- 1 cup oil packed sun dried tomatoes, drained
- 2 Tablespoons fresh lemon juice
- 2 cloves of garlic, minced
- 2 teaspoons harissa spice
- fine sea salt to taste
Overview
Prep Time
15 minutes
Cook Time
45 minutes
Serves
4
Instructions
Step 1
Preheat the oven to 375F
Step 2
In a large bowl mix together the garlic, olive oil and fresh herbs. Stir in the potatoes and toss until evenly coated. Spread potatoes in a single layer on a prepared baking sheet. Sprinkle with salt and pepper. Roast until lightly browned and tender, about 45 minutes. Stir halfway through cooking.
Step 3
Drain the cashews from the soaking liquid and place them into a high speed blender with the rest of the ingredients. Blend on the high until smooth and creamy. Scrape down the sides as necessary and taste test. Adjust seasonings if need be. If the sauce is too thick add water 1 teaspoon at a time.
Notes
- Use this recipe as a guide and adjust measurements and ingredients as necessary.
- Cooking times will vary depending on the size of your potatoes and specific oven.
- Taste test as you go.
- Have fun in the kitchen.
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
