This is a riff on the Double Cooked Potatoes already on the site. A classic preparation of Pesto calls for tiny potatoes and filet beans to be added to the pasta, and it tastes great. This recipe is inspired by that traditional preparation.
INGREDIENTS:
1½ – 2 pounds Desiree potatoes Olive oil as needed Salt and pepper to taste ½ -1 cup pesto (see recipe)METHOD:
Boil the potatoes until tender, but not falling apart. Drain.
While the potatoes cook, heat the oven to 450°F.
Cover a sheet pan in foil and then oil it well.
When the potatoes are drained, place on the oil sheet pan and flatten with a spatula or bottom of a bowl. Spray or drizzle with plenty of oil ad season well with salt and pepper, and place in the center of the oven. Cook until the potatoes and golden and crisped around the edges. Remove from the oven and transfer to a platter with a spatula.
While the potatoes are cooking, thin the pesto with some oil and a little water to a consistency that can be drizzled.
When the potatoes are arranged on the platter, drizzle with the thinned pesto and serve hot.
Chef’s Notes:
If you wish, you could scatter the potatoes with thinly slice scallions, parmesan cheese, and/or pine nuts.
Serves: 4
Source: Chef Andrew E Cohen
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