Roasted Potatoes & Sun Dried Tomato Cashew Sauce
It’s definitely that weird in-between the seasons time at the farm. We’re craving fresh greens but they just aren’t available yet. Storage crops are in our regular rotation and thankfully potatoes store really well!
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- which is what we did. I put my camera away once we started eating but I’m sure you can picture the beauty of a fried egg on top of these potatoes.
I have my dad to thank for this particular recipe. After all, he had the brilliant idea of adding sun dried tomatoes to my traditional cashew cream sauce. He’s a genius. He’s also buying way more cashews at the store ever since I introduced him to cashew cream a few weeks ago. He’s been serving it on everything from meat to crackers, and plenty of vegetables. If he’s anything like his daughter, he’s probably enjoyed it by the spoonful as well. Trust me, there’s no wrong way to eat cashew cream.
If you’re craving a little comfort food to help get you through these last weeks of winter I think you’ll be happy with this recipe. Invite your dad over for dinner, crack open a few beers and enjoy. Cheers.
Roasted Garlic Potatoes With Fresh Herbs & Sun Dried Tomato Cashew Cream
Prep Time: 15 minutes Cook Time: 45 minutes Serves: 4
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
- 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
Preparation
- Preheat the oven to 375F
- 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.
- 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
*I cook with a taste and feel method. 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.
This looks great. We are getting lots of greens in our Sacramento Valley CSA. I think I’ll try the cashew cream instead of dairy in my stuffed portobello mushrooms with arugula pesto next time. Thanks, Tracey
Holy Yum.
This is gorgeous! That cashew sauce sounds amazing, I’m obsessed with cashew cheese so it’s right up my alley… PINNED!
Those potatoes look amazing. I’ll be craving that cream sauce until I get in the kitchen and make it.
Gorgeous pictures! I’ve never had cashew cream but after seeing this I know I’m totally missing out!
Wow I love this. Perfect dish for this seemingly never-ending winter. I love all your beautiful photos too!
Yum! I tried this last night and it was delish! I also roasted sweet potatoes, butternut squash and red onion, then topped it with an egg! Even my three year old loved it!
Cashew cream is delicious indeed, but I’ve not tried it like this before. Can’t wait to give it a go 🙂
Made it, loved it and feel my cooking life has been forever changed by cashew cream. Loving all the ways it can and should be used. Thanks for an amazing recipe (and we did the fried egg as well).