Tricolor Potatoes With Pesto And Parmesan Recipe - Cooking Index
Tricolor Potatoes With Pesto And Parmesan Recipe - Cooking Index
Farmers' markets offer the widest selection of fresh baby potatoes, but if you can't find golf-ball-size versions of any of the varieties in this recipe, simply purchase large potatoes and cut them into 1 1/2-inch pieces.
Type: Vegetables| 8 tablespoons | 120ml | Olive oil |
| 1 cup | 40g / 1.4oz | Fresh basil leaves - (packed) |
| 2 cups | 474ml | Shallots (large) |
| 4 | Garlic cloves | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Nonstick vegetable oil spray | ||
| 1 1/2 lbs | 681g / 24oz | Red-skinned new potatoes |
| 1 1/2 lbs | 681g / 24oz | Yukon Gold potatoes - (abt 1 1/2" dia ea) |
| 1 lb | 454g / 16oz | Purple potatoes - (abt 1 1/2" dia ea) |
| 3/4 cup | 109g / 3.8oz | Freshly-grated Parmesan cheese |
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 degrees. 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.
This recipe yields 10 servings.
Source:
Bon Appetit, June 2002
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