Tricolor Potatoes with Pesto and Parmesan

Ingredients for Tricolor Potatoes with Pesto and Parmesan

• 8 tablespoons olive oil

• 1 cup (packed) fresh basil leaves

• 2 large shallots

• 4 garlic cloves

• Nonstick vegetable oil spray

• 675g red-skinned new potatoes

• 675g Yukon Gold potatoes (each about 1 1/2 inches in diameter)

• 450g purple potatoes (each about 1 1/2 inches in diameter)

• 90g freshly grated Parmesan cheese

How to make Tricolor Potatoes with Pesto and Parmesan

Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)

Preheat oven to 204°C. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.

Transfer potatoes to serving bowl. Add cheese and toss to coat.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.