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Ingredients Jump to Instructions ↓

  1. 8 tablespoons 120ml Olive oil

  2. 1 cup 40g / 1.4oz Fresh basil leaves - (packed)

  3. 2 cups 474ml Shallots (large)

  4. 4 Garlic cloves

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. Nonstick vegetable oil spray

  8. 1 1/2 lbs 681g / 24oz Red-skinned new potatoes

  9. 1 1/2 lbs 681g / 24oz Yukon Gold potatoes - (abt 1 1/2" dia ea)

  10. 1 lb 454g / 16oz Purple potatoes - (abt 1 1/2" dia ea)

  11. 3/4 cup 109g / 3.8oz Freshly-grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)

  2. Preheat oven to 400 degrees. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.

  3. Transfer potatoes to serving bowl. Add cheese and toss to coat.

  4. This recipe yields 10 servings.

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