Rib-Eye Roast with Pesto Potatoes
This Rib-Eye Roast with Pesto Potatoes is a delightful pairing of tender, juicy roast with vibrant herbaceous potatoes, perfect for special occasions or a cozy family dinner.
Ingredients
For the Pesto
- 1/2 bunch flat-leaf parsley Fresh parsley is key to a vibrant pesto.
- 1/4 cup olive oil Use high-quality olive oil for best flavor.
- 2 tablespoons pine nuts Consider lightly toasting for more flavor.
For the Potatoes
- 2 1/4 lbs potatoes, sliced Any variety of potatoes can be used.
- 2 cloves garlic, crushed
- 1 medium shallot Adds sweetness to the potatoes.
For the Roast
- 2 1/4 lbs rib-eye roast Ensure it's well-seasoned.
- to taste salt Use kosher salt for better seasoning control.
- to taste pepper Freshly cracked black pepper is recommended.
Instructions
Preparation
- Combine the parsley, olive oil, and pine nuts in a blender and blend until a pesto forms.
- In a bowl, mix the sliced potatoes with the crushed garlic and shallot. Add the blended pesto and stir to coat.
- Season the rib-eye roast generously with salt and pepper.
Cooking
- Arrange the pesto potatoes and rib-eye roast on a greased baking sheet.
- Bake at 400°F (210°C) for 20 minutes, until both are cooked through.
- Let the roast rest before carving for juiciness.
Notes
Store leftovers in airtight containers; reheat properly to maintain texture. Consider serving with a side salad or steamed vegetables and a light vinaigrette.