This recipe makes a delicious Italian inspired potato dish.
This recipe is a wonderful way to use your leftover boiled potatoes. In fact, it’s worth cooking a few extra potatoes just to have the leftovers so you can make this ultimate comfort food.
You can use pecorino Romano cheese, or Grana Padana—both of these are great options. I have also served this dish as a tasty little snack or treat by first making a slightly spicy but simple tomato sauce in the bottom of the serving dish with the potatoes piled up on top and then drizzled with the pesto.
Equipment
- Microwave-safe container
- Stainless steel bowl
- Baking sheet
- 1 lb Little Potatoes
- 3/4 cup Parmesan cheese
- 1 jar your favorite pesto
- 3 1/2 tsp butter, melted
- 1 tsp parsley, chopped
- (To taste) salt and pepper
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Instructions
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Step 1
Partially cook the potatoes in a microwave-safe container with a lid and a tablespoon of salted water for approximately 3 to 5 minutes. Drain and allow to cool.
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Step 2
Once cooled, cut in half. Place into a clean stainless steel bowl and drizzle with the melted butter. Sprinkle on the Parmesan. Toss until all the potatoes are covered with butter and Parmesan.
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Step 3
Place on a non-stick baking sheet and bake in a hot 425 ºF oven for approximately 20 to 30 minutes. Turn the potatoes at least once while cooking.
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Step 4
Once the potatoes are golden brown and the cheese has crisped, remove from the oven and place into a serving dish.
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Step 5
Drizzle with your favorite pesto to complete this dish.
