Tricolor Potatoes With Pesto And Parmesan Food

SMASHED TRI-COLOR POTATOES

Steps:

• Combine the potatoes, garlic and bay leaves in a large pot and cover with cold water by about an inch. Add some salt, then cover with a lid and bring to a boil. Lower the heat and simmer the potatoes until a fork can easily pierce the skin, 15 to 20 minutes.
• Preheat the oven to 375 degrees F. Drain the potatoes and return them to the pot with the garlic (be sure to discard the bay leaves). Add the oil and butter and sprinkle with salt and pepper. Using a potato masher, smash the potatoes into a chunky mixture.
• Spread the potato mixture in an even layer in a large casserole or gratin dish. Season the potatoes again with salt and pepper, drizzle with additional oil and sprinkle the Parmesan over the top. Bake the potatoes until a crispy, golden crust forms on top, 35 to 45 minutes. Dot sour cream across the top and garnish with dill, chives and lemon zest while hot.

CRISPY PESTO PARMESAN POTATOES

Steps:

• Cut potatoes in half and boil just until tender.
• Preheat broiler and line a baking sheet with foil.
• In a large bowl, combine potatoes and pesto and toss to coat.
• Spread potatoes on baking sheet and sprinkle with Parmesan cheese.
• Broil for 5 minutes or until potatoes are light brown.

POTATO AND PESTO GRATIN

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Oil a 2-quart baking dish or gratin with olive oil. Slice the potatoes about 1/4 inch thick and place in a large bowl. Season to taste with salt and pepper, and add the pesto or pistou. Stir the mixture until the potato slices are evenly coated, then transfer to the baking dish, making sure to scrape all of the pesto out of the bowl.
• Cover the baking dish with foil or a lid and place in the oven. Bake 30 minutes, then uncover and return to the oven. Bake another 15 to 20 minutes, until the potatoes are thoroughly tender, the olive oil in the dish - now a beautiful green - is sizzling, and the top is beginning to color. Serve hot or warm.