Tricolor Potatoes With Pesto And Parmesan
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth
2
Season basil sauce to taste with salt and pepper
3
(Can be made 8 hours ahead
4
Cover and refrigerate
5
) Preheat oven to 400°F
6
Spray large baking sheet with nonstick spray
7
Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat
8
Transfer to prepared baking sheet
9
Roast potatoes until almost tender, about 35 minutes
10
Pour basil sauce over potatoes and toss to coat
11
Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer
12
Transfer potatoes to serving bowl
13
Add cheese and toss to coat
14
Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth
15
Season basil sauce to taste with salt and pepper
16
(Can be made 8 hours ahead
17
Cover and refrigerate
18
) Preheat oven to 400°F
19
Spray large baking sheet with nonstick spray
20
Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat
21
Transfer to prepared baking sheet
22
Roast potatoes until almost tender, about 35 minutes
23
Pour basil sauce over potatoes and toss to coat
24
Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer
25
Transfer potatoes to serving bowl
26
Add cheese and toss to coat