Pesto Potatoes
"Ever since I discovered a fabulous Peruvian restaurant near my home, I've been on a one-woman mission to hunt out some of this great food. Now, I have to admit this is not on the menu at my local eatery, but it is one of my favourite dishes and apparently from Peru."
photo by Food.com
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Pesto
- 1 cup basil leaves
- 1 cup parsley sprig
- 2 cloves garlic
- 1 tablespoon nuts
- 2 tablespoons chicken broth, fat free
- 2 tablespoons grated parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 tablespoons olive oil
- salt and pepper, to taste
-
Potatoes
- 2 lbs potatoes, thinly sliced (6 cups)
- 2 tablespoons grated parmesan cheese
- 2 tablespoons olive oil
- 1⁄2 cup chicken broth
- salt and pepper, to taste
directions
- For the pesto, put the basil and parsley in the food processor and process until minced.
- Keep the processor running and add the garlic and nuts.
- Process until finely chopped, then add the chicken broth, parmesan cheese, lemon juice, water, oil, salt and pepper and process until smooth.
- For the potatoes, brush 2 tablespoons oil in a baking dish.
- Arrange 2 cups of sliced potatoes in the bottom of baking dish and season with salt and pepper.
- Spread 3 tablespoons of basil mixture over potatoes and sprinkle 2 teaspoons parmesan cheese over as well.
- Cover with 2 cups of sliced potatoes, 3 tablespoons basil and 2 teaspoons cheese.
- Top with the remaining potatoes and season one last time with salt and pepper.
- Heat the chicken broth until hot.
- Pour over potatoes and use the remaining basil mixture and cheese over the top of the dish.
- Cover the baking dish with foil and bake in a preheated oven at 425F or 220 C for 45 minutes.
- Remove foil and cook for 15 minutes more.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Man! The whole house smells so good when these are cooking. Quick, easy to make, they made a good side dish with chicken and a salad. I would reduce the amount of pesto used next time, as the basil dominated a little to much. -
Excellent with Chicken. -
We felt these potatoes were 5*, and such a great change from the usual scalloped. Rave reviews from everyone and requests for the recipe. I wish it was easier to get fresh herbs around here!! We would be making this one often, the basil was wonderful but sure had to go on a hunt for fresh, the store manager actually ordered it and bought some in for me. The taste was great, I used hazel nuts and didn't have any chicken broth in so used beef, seemed ok.Big hit at Easter dinner thanks!! -
Super tasting and also chock full of vitamins, potassium, and fiber! Everyone loved this dish! I read the reviews and made a few very minor adjustments: increased broth to 3/4 cup and since I had other items to bake that required a lower cooking temperature, baked it 1 hour at 380 degrees, covered until the last 5 minutes. Tastes rich and decadent; served it with Italian marinated chicken, baked broccoli with roasted peppers/onions, watermellon chunks, and herbed/toasted sourdough bread. Great combination of ingredients, Sackville, and thanks for very precise and easy to follow instructions. A++++!
-
This was a really tasty potato dish for our Sunday dinner. We had it alongside Tarragon-Lemon roasted cornish hens. Overall an excellent combo. Next time, though, I will keep the dish COVERED for all but the last 5 minutes of bake time. I think 15 minutes uncovered tends to dry out the dish more than we liked. DH made mention of the dryness, but liked the taste overall. I will also double the amount of pesto (we really liked it a lot) and cover the entire thing with a little bit more olive oil at the end. Thanks for a very good side dish.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
