Tricolor Basil Pesto Potatoes with Parmesan Cheese

Tricolor Basil Pesto Potatoes with Parmesan Cheese

Purple potatoes.  These things are incredibly beautiful.  Like a regular potato, but bumped up a million notches.  Full of antioxidants, and lower in carbs, and did I mention they are super pretty?  This recipe for Tricolor Basil Pesto Potatoes with Parmesan Cheese could make such a beautiful addition to any dinner party.  The multi colored potatoes look so fancy, and the purple potatoes will definitely get people talking, because they are just so different!  If there are any awkward silences at your table, start talking about the purple potatoes. Watch how the table will start buzzing about how neat they are, instead of staring at each other with nothing to say.  I don’t know why it works, it just does. 

They are mixed with an amazing pesto sauce – minus the pine nuts ( they really are not needed here..sorry pine nuts, not this time.)  Who does not want to sit down in front of a beautiful plate of potatoes, full of basil and Parmesan cheese, perfectly roasted, and spiced to perfection? Count me in. Count me all in.  Your potatoes have never looked so gorgeous.  In conclusion, Purple is definitely the new Russet.

Tricolor Basil Pesto Potatoes with Parmesan Cheese

 

Tricolor Basil Pesto Potatoes with Parmesan Cheese
Make sure to wash well and pat dry all of those beautifully colored gems!
In a food processor, add the basil, 4 tablespoons of olive oil, garlic and shallots. Pulse until smooth.
Set the basil mixture aside. Cut all of the potatoes into small cubes.
Place in a bowl, toss with 4 tablespoons of olive oil, salt and pepper, and mix to coat. Bake in the oven for 35 minutes at 400º.
Remove potatoes from the oven, and place in the bowl again with basil mixture. Toss to coat, and place back into the oven for another 20 minutes.
Remove from the oven, and grate shredded cheese on top. Toss into a medium bowl to coat. Place them in a serving bowl and enjoy!

Tricolor Basil Pesto Potatoes with Parmesan Cheese
Beautiful roated multicolored potatoes with a basil pesto, and a sprinkle of Parmesan cheese.
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Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Ingredients
  1. 3-4 small purple potatoes
  2. 5 small new potatoes
  3. 3-4 small red potatoes
  4. 1 bunch of basil ( about 1/2 cup)
  5. 2 garlic cloves
  6. 2 shallots
  7. 2 tbsp olive oil
  8. 1/4 cup shredded parmesan cheese
Instructions
  1. In a food processor, place the basil, shallots, garlic, and 4 tbsp. of olive oil. Pulse until the mixture is smooth.
  2. Preheat the oven to 400º. Line a baking sheet with parchment paper.
  3. Toss the potatoes with 4 tbsp. olive oil, salt, and pepper in a medium bow, Mix well, making sure to coat each potato.
  4. Place the potatoes in the baking sheet, and bake for 35 minutes.
  5. Remove potatoes, and place into a bowl with the basil mixture. Toss to coat, and place back into the oven for an additional 20 minutes.
  6. Transfer potatoes into the bowl one last time, add cheese an mix well.
  7. Place in a serving bowl
  8. Enjoy!
Adapted from Epicurious
Adapted from Epicurious
http://lettuceeatveggies.com/

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