The Best Herb and Garlic Buttered New Potatoes - Easy
This versatile and craveable side dish shines with the beautiful flavors of fresh basil, garlic, and parmesan cheese. A perfectly yummy side dish for every occasion!
Equipment
- 1 Small food processor or small blender (for the pesto)
- 1 Pot (for boiling potatoes)
- 1 Frying pan (for sautéing potatoes with pesto)
- 1 Cheese grater (for grating parmesan cheese)
Ingredients
For Boiling the Potatoes:
- 2 pounds New Potatoes (or large potatoes that have been cut small)
- 1-2 tbsp Salt (1 tablespoon per quart of water)
For the Pesto:
- 2 cups Fresh Basil Leaves
- ¼ cup Extra-Virgin Olive Oil
- ½ cup Walnuts
- ⅓ cup Parmesan Cheese
- 2 tbsp Lemon Juice
- 2 Garlic Cloves
- ½ tsp Red Pepper Flakes (optional)
- ¼ tbsp Salt
- ½ tbsp Black Pepper (freshly ground is best)
For Sautéing:
- 1-2 tbsp Butter
Instructions
For Boiling the Potatoes:
- Clean the potatoes.
- Place potatoes in a pot of water, add salt, and gently stir. Boil until fork-tender.
For the Pesto:
- Add garlic, walnuts, and parmesan cheese to a small food processor. Pulse until the walnut pieces are about pea-sized.
- Add in basil, olive oil, lemon juice, red pepper flakes, salt, and pepper. Pulse until everything is well combined and slightly chunky. Set aside.
For Sautéing:
- Add your fork-tender potatoes to a pan with butter and lightly fry over medium heat. About 5 minutes.
- Add about 2-3 tablespoons of pesto to the potatoes and sauté. About 5 minutes.
For Serving:
- Serve with generous drizzles of pesto over the potatoes and top with extra parmesan cheese if desired. Enjoy!