Crushed Pesto Potatoes Recipes

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BUTTERY ROASTED CRUSHED POTATOES



Buttery Roasted Crushed Potatoes image

I got this idea from a magazine but tailored the technique and ingredients to my liking. These potatoes turn out buttery, crispy-golden-brown outside and moist inside.

Provided by MarthaStewartWanabe

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs fingerling potatoes, whole (or baby potatoes)
1/4 cup salt
1/4 cup butter, salted, melted
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Preheat oven to 375°F.
  • Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
  • Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
  • Once tender, drain water from potatoes. Set aside to cool slightly.
  • Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
  • Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
  • Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
  • Roast for 15-20 minutes or until crisp and golden brown.

Nutrition Facts : Calories 261.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 7211.5, Carbohydrate 36.4, Fiber 5.6, Sugar 2.6, Protein 4.1

CRUSHED POTATOES



Crushed potatoes image

A laid-back alternative to mash, you don't even need to peel the potatoes for this

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Supper, Vegetable

Time 20m

Number Of Ingredients 4

1kg potato
a small handful of flat-leaf parsley , chopped
white wine vinegar
olive oil

Steps:

  • Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
  • Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.

Nutrition Facts : Calories 205 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 42.6 grams carbohydrates, Fiber 3.1 grams fiber, Protein 4.6 grams protein, Sodium 0.41 milligram of sodium

ROASTED PESTO POTATOES



Roasted Pesto Potatoes image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 2

3/4 cup store bought pesto
1 1/2 pounds red potatoes, cut into 1 " chunks

Steps:

  • Preheat oven to 400 degrees. In a large bowl, toss together the pesto and the potatoes. Spread the potatoes out on a baking sheet. Bake for 45 minutes or until crispy and golden. Serve hot.

THE BEST CLASSIC PESTO



The Best Classic Pesto image

Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.

Provided by NicoleMcmom

Categories     Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 7

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

Steps:

  • Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg

POTATOES WITH PESTO



Potatoes With Pesto image

Provided by Moira Hodgson

Categories     side dish

Time 25m

Yield 4 servings

Number Of Ingredients 4

1 pound new potatoes
2 tablespoons olive oil
4 tablespoons pesto
Coarse salt and freshly ground pepper to taste

Steps:

  • Boil the potatoes in their skins until cooked. Drain, and when cool enough to handle (but still warm), cut the potatoes into quarters.
  • Place the potatoes in a bowl and sprinkle them with olive oil. Add the pesto and toss gently, so that the potatoes are coated with the sauce. Sprinkle with salt and pepper and serve immediately or at room temperature. Do not refrigerate.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 1 gram

PESTO MASHED POTATOES



Pesto Mashed Potatoes image

Rich and creamy mashed potatoes get a pop of flavor with a swirl of pesto just before serving. These Pesto Mashed Red Potatoes are a fabulous way to amp up Thanksgiving dinner or dinner on a Tuesday night. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 7

4-1/2 pounds red potatoes, cut into 1-inch pieces
6 tablespoons butter, cubed
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 to 1-1/3 cups heavy whipping cream, warmed
1/3 cup prepared pesto
1/4 cup extra virgin olive oil

Steps:

  • Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Mash potatoes with butter, salt, pepper and enough cream to achieve desired consistency. Transfer potatoes to a serving dish; swirl pesto sauce into potatoes. Drizzle with olive oil; serve immediately.

Nutrition Facts : Calories 307 calories, Fat 20g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 436mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.

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