Tri Color Potatoes With Basil Pecan Pesto Recipes

SMASHED TRI-COLOR POTATOES

Steps:

• Combine the potatoes, garlic and bay leaves in a large pot and cover with cold water by about an inch. Add some salt, then cover with a lid and bring to a boil. Lower the heat and simmer the potatoes until a fork can easily pierce the skin, 15 to 20 minutes.
• Preheat the oven to 375 degrees F. Drain the potatoes and return them to the pot with the garlic (be sure to discard the bay leaves). Add the oil and butter and sprinkle with salt and pepper. Using a potato masher, smash the potatoes into a chunky mixture.
• Spread the potato mixture in an even layer in a large casserole or gratin dish. Season the potatoes again with salt and pepper, drizzle with additional oil and sprinkle the Parmesan over the top. Bake the potatoes until a crispy, golden crust forms on top, 35 to 45 minutes. Dot sour cream across the top and garnish with dill, chives and lemon zest while hot.

BASIL PECAN PESTO

Steps:

• Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

TRI-COLOR POTATOES WITH BASIL-PECAN PESTO

Steps:

• Boil potatoes just until fork-tender, about 10 minutes.
• Drain and allow potatoes to cool to room temperature.
• Cut potatoes into bite-sized pieces - usually I cut them into fourths. Place them into a large bowl.
• Throw the basil, olive oil, pecans, garlic, and salt in a the food processor or blender, and pulse the mixture several times until well-blended. It should make about 1/3 cup of pesto.
• Pour the pesto over the potatoes, and toss gently, until well-incorporated.
• Add additional salt, if desired, to taste.
• This dish keeps in the fridge but is best served, I think, at room temperature. Enjoy!