These cheesy pesto potatoes have class and character! Served warm or cold, they look and smell absolutely gorgeous. Classic Italian ingredients meet in this dish that’s a little tart, sweet and cheesy. Tonight I’m serving these cheesy pesto potatoes with andouille sausages and a simple mixed green salad.
The steps to making these potatoes are easy to follow. The ingredients can be found in most regular supermarkets (or specialty stores for caper berries). The combination of all these wonderful flavors elevates the potato to a whole new level. It’s like these buds are wearing tuxedos and going to a gala! You can add more adventure by squirting a little sri racha into the dish for heat and color.
I prefer using fresh parmesan than pre-grated one as the quality of the cheese can be quite different. I’ve previously notice that pre-grated parmesan doesn’t melt well (it ruined my pasta carbonara a couple times) and that’s apparently because it’s a lower grade of cheese. High quality cheese melts evenly and doesn’t leave a trail of oil; same theory goes for pizzas! Interesting isn’t it?
You can serve these beautiful cheesy pesto potatoes as an appetizer or a side. They’re also fun to bring at barbecues or backyard parties. The potatoes look stunning on a black plate (doesn’t photograph as well though, which is why I chose white for these pics) and can keep refrigerated for 3-4 days. Picture them next to a nice piece of steak. Hungry yet?
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Cheesy Green Peas & Potatoes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Side
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Description
Half mashed cheesy potatoes with green peas. Yummy!
Ingredients
- 10 fingerling potatoes, sliced in half
- 2 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1/2 cup grated parmesan
- 10 leaves basil
- 1/3 cup frozen or fresh green pea
- 2 tablespoons chives, chopped
Instructions
- Boil potatoes for about 10-15 minutes until they are soft enough to mash, but still firm.
- If you’re using frozen green peas, thaw them in hot water and microwave for 40 seconds.
- In a blender, add the garlic, olive oil, red wine vinegar, kosher salt and basil and pulse until the ingredients turn into a paste.
- In a large bowl, add potatoes and pour the dressing over. The potatoes can be used hot or cold, though they absorb the flavor better when they’re warm.
- Lightly mash the potatoes so they’re a little creamy but we still want to leave a good amount of chunks. Add green peas, parmesan and mix well.
- Sprinkle chives and serve warm or cold.
Notes
Keep the leftovers in a storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 441
- Sugar: 4.2g
- Sodium: 362mg
- Fat: 10.2g
- Saturated Fat: 2.9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 76.8g
- Fiber: 9.5g
- Protein: 13.3g
- Cholesterol: 7.2mg
