Potatoes are a particularly great source of potassium, I’m not sure if their names start the same way for that reason or if it is just a coincidence. Potassium is an electrolyte and it is crucial for maintaining hydration and a proper pH, or acid alkaline balance in the blood and other tissues. It is also integral for nervous and cardiovascular systems, and increasing it can be potentially as effective as lowering sodium for people with high blood pressure.
Both crunchy and creamy potatoes have their benefits, and when prepared this way you get the best of both. The outer layers are nicely crisped while the insides are still soft and buttery. I like to use yellow potatoes the best because they have really thin, tender skins and the flesh is more flavorful. You can use any jarred pesto, just try to make sure it uses olive oil as the main oil instead of a cheaper substitute and that it doesn’t have too many weird additives. Some stores and delis have really good locally made versions in the refrigerated sections for an extra dollar or so more. That’s also where specialty and dairy free options can be found.
- 6 medium sized yellow potatoes
- 2 tablespoons pesto sauce
- 2 tablespoons cold-pressed olive oil
- A few dashes of sea salt
- Fill a large pot ⅔ full of water with a dash of salt and heat to boiling on the stove over high heat. Add in the potatoes and continue to boil for 20-25 minutes, until they are cooked through, then set aside to cool for a few minutes. Preheat oven to 400°. Cut a slit into each potato, about halfway through but not all the way to the back. Add a teaspoon of pesto into each slot then space them out evenly on a parchment lined baking sheet, with the slits parallel to the bottom of the sheet. Use a paper towel, folded over in your hand for grip and press down into the top of each potato until they smush down, this should with very little effort as long as they are cooked enough. Drizzle a teaspoon of the oil over each potato and sprinkle with a bit of sea salt then bake for 25-30 minutes, until crispy and golden brown.
