Recipes
TRI-COLORED PARMESAN PESTO POTATOES
Tri-Colored Parmesan Pesto Potatoes
Tired of ordinary mashed potatoes? Spice up your dinner with this tasty recipe!
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PrintINGREDIENTS
- 8 tablespoons olive oil
- 1 cup (packed) fresh basil leaves
- 2 large shallots
- 4 garlic cloves
- Nonstick vegetable oil spray
- 1 1/2 pounds red-skinned new potatoes
- 1 1/2 pounds Yukon Gold potatoes (each about 1 1/2 inches in diameter)
- 1 pound purple potatoes (each about 1 1/2 inches in diameter)
- 3/4 cup freshly grated Parmesan cheese
DIRECTIONS
Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)
Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.
Transfer potatoes to serving bowl. Add cheese and toss to coat.
RECIPE REVIEWS
Apr/09/2009 07:04 pm minette061554
I can't wait to try this. 2 years ago for the Fourth of July I made roast potatoes in red, white and "blue". It was a big hit at the party.
I can't wait to try this. 2 years ago for the Fourth of July I made roast potatoes in red, white and "blue". It was a big hit at the party.
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