Best 6 Pesto Crushed Potatoes Recipes
Are you looking for a tantalizing and flavorful side dish to complement your main course? Look no further than pesto crushed potatoes! This delectable dish combines the vibrant flavors of pesto with the crispy texture of roasted potatoes, creating a culinary masterpiece that will leave your taste buds dancing. With its ease of preparation and customizable variations, pesto crushed potatoes are a versatile dish that can be enjoyed as a side or even as a main course. Get ready to embark on a culinary adventure as we guide you through the steps of creating this mouthwatering dish.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED PESTO POTATOES
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 2
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
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 3 servings
Number Of Ingredients 9
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
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
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
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
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
A perfect picnic or BBQ dish.
Provided by l-mungavin
Time 25m
Yield Serves 6
Number Of Ingredients 0
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
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
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Golds or red potatoes, hold their shape better than starchy potatoes, such as Russets, and are less likely to fall apart when boiled.
- Boil the potatoes until they are tender: You can check this by piercing them with a fork. If the fork goes through easily, the potatoes are done.
- Do not overcook the potatoes: Overcooked potatoes will become mushy and fall apart.
- Use a potato ricer or a fork to mash the potatoes: This will help to create a light and fluffy texture.
- Season the potatoes to taste: You can use salt, pepper, garlic powder, onion powder, or any other herbs and spices that you like.
- Add the pesto and mix until well combined: You can use store-bought or homemade pesto.
- Serve the potatoes immediately: They are best when served warm.
Conclusion:
Pesto crushed potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy on the outside and fluffy on the inside, and the pesto adds a flavorful and aromatic touch. These potatoes are sure to be a hit with your family and friends.
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