Cheesy pesto potatoes
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?Print
Cheesy Pesto Potatoes
Half mashed cheesy potatoes with green peas. Yummy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Appetizer
- 10 fingerling potatoes (sliced in half)
- 2 cloves cloves
- 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)
- 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 garlic, olive oil, red wine vinegar, kosher salt and basil and blend until paste like (not for long).
- 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.
- Calories: 673
- Saturated Fat: 4