Transform Basic Potatoes into Restaurant Gold | Crispy Parmesan Potatoes with Pesto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor while being lower in calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats at a lower cost.

Preheat the oven to 200°C (392°F).

Smash some garlic cloves.

Slice the potatoes about 1 cm thick.

Place the potato slices on a baking tray.

Drizzle around 3 tablespoons of extra virgin olive oil over the potatoes.

Add salt and black pepper to the potatoes, but do not add parmesan yet.

Smash garlic cloves and coat them with olive oil, then add them to the potatoes.

Spread the potatoes evenly on the baking tray for better crispiness.

Bake the potatoes in the oven for 40 minutes.

Prepare the pesto by adding extra virgin olive oil to the food processor.

Add 2 cups of fresh basil to the food processor.

Add 1/3 cup of ricotta cheese to the basil.

Add cashews instead of pine nuts.

Add a tablespoon of lemon juice, salt, and pepper to the mixture.

Blend the pesto until smooth.

Once the potatoes are done, remove them from the oven and place them on a serving platter.

Dot the roasted garlic from the baking tray around the potatoes.

Drizzle the ricotta pesto over the crispy potatoes.

Garnish with fresh basil leaves and a grind of black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens