Chunky Two Cheese Potatoes With Garlic And Pesto Recipes

CHUNKY TWO-CHEESE POTATOES WITH GARLIC AND PESTO

Steps:

• Preheat oven to 375°F. Place potatoes in 18x12-inch rimmed baking sheet. Mix cream, sun-dried tomatoes, shallots, garlic, pesto and white pepper in large bowl to blend. Pour over potatoes; stir gently to coat. Sprinkle both cheeses over potato mixture. Bake until potatoes are tender and cheese is golden brown on top, about 45 minutes. Let cool 10 minutes before serving.

SMALL BATCH DILL PESTO

Steps:

• Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
• Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
• If not serving immediately, store the pesto in an airtight container and chill until ready to use.

GARLIC SCAPE PESTO

Steps:

• Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

PAN POTATOES WITH GARLIC, PESTO AND MOZZARELLA CHEESE

Steps:

• Set oven to 375 degrees,.
• Place the cubed potatoes in a large baking sheet in one layer if possible.
• Sprinkle with salt and pepper.
• In a bowl, mix together sun-dried tomatoes, whipping cream, shallots, garlic, pesto and black pepper; pour over the potatoes and toss gently to coat.
• Sprinkle with mozzarella cheese.
• Bake the potatoes until fork-tender and the cheese is lightly browned (about 45 minutes).
• Season with salt.
• **NOTE** if desired you can sprinkle the cheese on top the last 20 minutes or so of baking.

CHUNKY MASHED POTATOES

Steps:

• Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 45 minutes. Insert a knife into the center of the potatoes to ensure accurate soft tenderness; the potatoes should be soft but not falling apart. Drain. When cool enough to handle, hold each potato in a clean kitchen towel and peel off the skin. Cut into chunks. (If in a hurry, peel the potatoes first and cut into small chunks for boiling.)
• Add the butter and milk to the same pot and place over the lowest heat to melt the butter and warm the milk. Return the potatoes to the pot and mash until almost smooth. Add the cottage cheese and stir to combine. Season with salt and pepper. Stir briskly before serving.

CHUNKY GARLIC MASHED POTATOES

Steps:

• Place potatoes and garlic cloves in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender. , Meanwhile, in a small saucepan, heat butter and cream; keep warm. Drain potatoes and garlic; return to pan. Add the horseradish, salt, pepper and butter mixture; mash to reach desired consistency. Garnish with thyme if desired.

ROASTED GARLIC TWICE-BAKED CHEESY POTATOES

Steps:

• Preheat oven to 400°F.
• Place each potato and head of garlic onto its own piece of foil, which should be large enough to fully wrap around the potato or garlic.
• Prick the potatoes several times one each side with a fork. Cut off the top of the garlic to expose the top of the cloves.
• Drizzle each potato and the heads of garlic with olive oil.
• Move to oven and bake for an hour. (I usually place them on a cookie sheet to prevent any oil from dripping and to make it easier to put in and out at once).
• Remove the potatoes and garlic from the oven and reduce heat to 350°F.
• Unwrap each potato and halve the short way (so they look like little cups, as opposed to a long "boat"). Cut off a small bit on each of the smaller, round ends so that they will sit up straight. Gently scoop out the potato flesh, leaving a thin edge all the way around the cup. Avoid breaking the potato skin.
• Mash the potato flesh in a medium bowl. Add sour cream, processed cheese (reserve 8 small cubes), and pepper, and beat until fluffy.
• Stuff mixture into the cups - it will be quite full, so mound on top as needed.
• Return to oven and bake for an additional 25 minutes, until heated through and cheese has melted.
• Top each potato half with a remaining piece of cheese and return for an additional 5 minutes, or until the cheese on top has melted.
• Garnish the potatoes with bacon and green onions before serving.

PESTO POTATOES

Steps:

• In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream., In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat. , Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

TRICOLOR POTATOES WITH PESTO AND PARMESAN

Steps:

• 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 400°F. 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.