Tricolor Potatoes with Pesto & Parmesan

[KCSoccer]

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.

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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

[Linda in MO]

That sounds delicious!! Thanks for posting the recipe.

[JennieL]

Thanks for the review and reminding me that I wanted to try this recipie. Yes, the photo is great.

[funnybone]

I'm resurrecting this post because I found purple potatoes today. I remembered the issue this recipe was from and always wanted to try it. Now I can.

[bethchef]

Trader Joe's carries a frozen tri-color potato bag (yukon gold, sweet potatoes, and purple). They are cut up like french fries and pretty good. I know it's not too gourmet, but if you're ever looking for a short-cut, you might stop by Trader Joe's.


Beth

[SusanL]

Wow, looks delicious! Thanks for bringing this back !