KCSoccer
06-12-2002, 05:13 PM
This recipe is from Bon Appetit's June 2002 issue (there's a beautiful picture of the dish on pg. 119). It smelled heavenly while it cooked and tasted even better! The recipe says it serves 10, but my family of four ate most of it last night, and finished leftovers at lunch today. While it looks beautiful with the three different potatoes, it would probably taste just as good with one or two types.
Note: I've included the nutritional info from Mastercook, but it's probably a bit off because there was quite a bit of oil left in the bottom of the baking pan that we didn't consume. I think you could probably cut back to 1 Tbsp. oil to toss with the potatoes, and 3 Tbsp. oil to process the pesto.
Enjoy!
* Exported from MasterCook *
Tricolor Potatoes with Pesto & Parmesan
Recipe By : Bon Appetit June 2002
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tablespoons olive oil
1 cup basil leaves -- packed
2 large shallots
4 each garlic cloves
Nonstick vegetable oil spray
1 1/2 pounds red new potatoes
1 1/2 pounds potatoes -- Yukon gold, new
1 pound potatoes -- purple, new
3/4 cup grated parmesan cheese
Blend 4 tablespoons olive oil, basil, shallots and garlic in food processor until smooth. Season with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)
Preheat oven to 400ºF. Spray a large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in a large bowl to coat. Transfer to prepared baking sheets. Roast until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting until golden brown and tender, about 20 minutes longer.
Transfer potatoes to serving bowl. Add cheese and toss to coat.
- - - - - - - - - - - - - - - - - -
NOTES : 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.
Per serving: 246 calories, 13 gr. fat, 6 mg. chol., 26.5 gr. carbs
Note: I've included the nutritional info from Mastercook, but it's probably a bit off because there was quite a bit of oil left in the bottom of the baking pan that we didn't consume. I think you could probably cut back to 1 Tbsp. oil to toss with the potatoes, and 3 Tbsp. oil to process the pesto.
Enjoy!
* Exported from MasterCook *
Tricolor Potatoes with Pesto & Parmesan
Recipe By : Bon Appetit June 2002
Serving Size : 10 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tablespoons olive oil
1 cup basil leaves -- packed
2 large shallots
4 each garlic cloves
Nonstick vegetable oil spray
1 1/2 pounds red new potatoes
1 1/2 pounds potatoes -- Yukon gold, new
1 pound potatoes -- purple, new
3/4 cup grated parmesan cheese
Blend 4 tablespoons olive oil, basil, shallots and garlic in food processor until smooth. Season with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)
Preheat oven to 400ºF. Spray a large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in a large bowl to coat. Transfer to prepared baking sheets. Roast until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting until golden brown and tender, about 20 minutes longer.
Transfer potatoes to serving bowl. Add cheese and toss to coat.
- - - - - - - - - - - - - - - - - -
NOTES : 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.
Per serving: 246 calories, 13 gr. fat, 6 mg. chol., 26.5 gr. carbs