Pesto Crushed Potatoes Recipes

ROASTED PESTO POTATOES

Roasted Pesto Potatoes image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 2

Ingredients

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.

PESTO POTATOES

Pesto Potatoes image

Provided by Marian Burros

Categories weekday, side dish

Time 30m

Yield 3 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds small new potatoes
1 large clove garlic
Bunch fresh basil to yield 1 cup lightly packed basil leaves
1 1/2 cups reduced-fat ricotta
1/2 cup nonfat plain yogurt
2 ounces blue cheese
2 teaspoons sherry wine vinegar
Freshly ground black pepper to taste
2 tablespoons pine nuts

Steps:

Scrub but do not peel the potatoes, and cook them in water to cover for 10 to 20 minutes, depending on their size. Do not let potatoes get mushy.
Turn on the food processor, and put the garlic through the feed tube to process.
Wash, dry and remove basil leaves from the stems. Add the basil, ricotta, yogurt, blue cheese and vinegar to the processor work bowl. Blend throughly. Season to taste with pepper, and mix in pine nuts.
When potatoes are cooked, drain, and cut in halves or quarters, depending on size. Toss with sauce, and serve.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 26 grams, Fiber 6 grams, Protein 26 grams, SaturatedFat 14 grams, Sodium 367 milligrams, Sugar 6 grams

PESTO POTATOES

Pesto Potatoes image

This hearty potato dish keeps warm during our long Alaskan winters. Each summer, I make lots of homemade pesto and freeze it to enjoy throughout the year.

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup firmly packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup grated Parmesan or grated Romano cheese
1/4 cup chopped walnuts
1 garlic clove
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup olive oil, divided
4 large potatoes, peeled and cubed
5 plum tomatoes, cut into 1/4-inch slices
2 cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 402 calories, Fat 24g fat (7g saturated fat), Cholesterol 26mg cholesterol, Sodium 583mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

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

Ingredients

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

CRUSHED PESTO POTATOES

Crushed Pesto Potatoes image

A perfect picnic or BBQ dish.

Provided by l-mungavin

Time 25m

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Place the potatoes in boiling water and simmer gently for 12-15 minutes, until tender. Drain and place under cold running water.
In a large bowl, mix the pesto and creme fraiche together and season to taste.
Place the cooled potatoes in the mixture and mix and "crush" using a fork.
Put in the fridge for about 1 hour until chilled.

POTATOES WITH PESTO

Potatoes With Pesto image

Provided by Moira Hodgson

Categories side dish

Time 25m

Yield 4 servings

Number Of Ingredients 4

Ingredients

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

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