Tricolor Potatoes with Pesto and Parmesan

By ezunich

Ingredients

• 8 tbs olive oil
• 1 cup packed fresh basil
• 2 large shallots
• 4 garlic cloves
• 1-1/2 lbs. Red skinned new potatoes
• 1-1/2 lbs Yukon Gold potatoes (small)
• 1 lb. Purple potatoes
• 3/4 cup freshly grated Parmesan cheese

Preparation

Step 1

Preheat oven to 400°. Spray roasting pan with non-stick spray. Toss all potatoes with 4 tbs. olive oil, salt and pepper in large bowl to coat. Place in pan and roast until tender (about 45 min). Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until brown and tender, about 20 minutes longer. Transfer to serving bowl and toss with the cheese to coat.