Roasted Potatoes with Sesame, Basil, and Roasted Red Pepper Sauce

BACK AT THIS PLANT-BASED EATING

Well the truth is, I went on hiatus for a week because I went to Eric’s family reunion over the weekend which was down in New Orleans (ahem, beignets all day), PLUS IT WAS MY BIRTHDAY on the 26th so many things kept my devil horns hovering over my head when it came to eating well. Anyways, Yes, 26 does feel amazing, just in case you were wondering. 🙂

I’ll have to update you guys on the other half of the stuff that went down in the Big Easy, because I honestly haven’t had that much fun with a huge group of people in so so long! From sunset boat cruises to walking through the famous Whitney Plantation, to being serenaded at church Sunday morning! Too many good stories. But for now, I’m just gonna avert your attention to these roasted potatoes, because they’re a little bit more pressing at the moment.

It’s all about this roasted red pepper (technically broiled red pepper) sauce with chili powder and sun dried tomatoes. It’s my new favorite sauce. You should see my shirt right now. I looks like I just got into a spaghetti fight.  You now it’s good when your shirt wants to eat some of the sauce too.  Gotta share the love! 

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Roasted Potatoes with Sesame, Basil, and Roasted Red Pepper Sauce
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Tender and crunchy roasted potatoes with a creamy and flavorful roasted pepper dressing for all your dipping pleasure.
Servings
4 people
Cook Time
1 hour
Servings
4 people
Cook Time
1 hour
Roasted Potatoes with Sesame, Basil, and Roasted Red Pepper Sauce
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Tender and crunchy roasted potatoes with a creamy and flavorful roasted pepper dressing for all your dipping pleasure.
Servings
4 people
Cook Time
1 hour
Servings
4 people
Cook Time
1 hour
Instructions
  1. Heat the oven to 400 degrees. Line a baking sheet with parchment. Toss the sliced potatoes with a little olive oil and spread evenly on the baking sheet. Roast the potatoes for 30 minutes, flipping halfway through until they're golden brown on the outside and fully cooked inside. Transfer potatoes to a bowl, sprinkle with sea salt to taste, and set aside.
  2. Turn the oven to broil, and lay the cut red bell pepper skin side up on the pan used to cooked the potatoes. Broil the pepper for 20 minutes or until the outside is charred and the inside is soft. Remove from the oven, allow to cool (about 5 minutes) and peel the outside layer of skin off the peppers.
  3. In a small skillet on medium heat, heat the olive oil. Just when it starts to get hot, add the chopped garlic and the sprigs of oregano. Cook on low until fragrant, about 3 minutes, stirring and being careful not to burn the garlic.
  4. In a food processor or blender, add the roasted red pepper, and pour in the olive oil and garlic. Add the sea salt, lime juice, parsley, sundried tomatoes and blend until it's a smooth paste. Transfer to a bowl.
  5. Gather the left over parsley for sprinkling, the basil, and the sesame seeds together and roughly chop the herbs and seeds. Sprinkle over the roasted potatoes and serve.
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2 thoughts on “Roasted Potatoes with Sesame, Basil, and Roasted Red Pepper Sauce

    1. Girl yes!! Potatoes are my jam! But I usually like dipping them in lots of ketchup, so this was my scratch-made, taken-up-a-notch, tomato-y dipping sauce. 😀 Tell me what you think if you try it out! Xxoxoxo!

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