(153 votes, average: 3.57 out of 5)
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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.
Ingredients
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Preparation
Partially cook the Little 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.
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.
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.
Once the potatoes are golden brown and the cheese has crisped, remove from the oven and place into a serving dish.
Drizzle with your favorite pesto to complete this dish.