Name: Roasted Parmesan Potatoes with Chopped Pesto
Total time: 1 h 15 min
Ingredients: 2 pounds Yukon Gold potatoes , unpeeled, halved; 6 tablespoons extra-virgin olive oil , divided; 1¼ teaspoons kosher salt , divided; 3/4 teaspoon pepper , divided; 3 tablespoons pine nuts; 1 cup packed fresh basil leaves , chopped fine; 1 teaspoon grated lemon zest plus 2 teaspoons juice; 1/2 garlic clove , minced to paste; 1 ounce Parmesan cheese , grated (½ cup)

Why This Recipe Works

A few smart choices make this dish a standout. We start by roasting baby Yukon Golds cut side down for optimum browning. We keep the potatoes covered with foil at first to trap steam and tenderize them and then finish roasting uncovered for a crisp crust. We toss the roasted potatoes in a gremolata-like pesto of chopped basil, grated lemon zest, and whole toasted pine nuts, omitting Parmesan (which would otherwise melt and congeal on the hot potatoes). Instead, we toss grated Parmesan on the potatoes for the last few minutes of roasting, creating a crisp frico-like crust.

Before You Begin

A rasp grater makes quick work of turning the garlic into a paste. Look for potatoes that are similar in size, about 2 inches in diameter.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Toss 2 pounds unpeeled, halved small Yukon Gold potatoes; 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; and ½ teaspoon pepper together on rimmed baking sheet. Arrange potatoes cut sides down on prepared sheet. Cover tightly with aluminum foil and roast for 20 minutes. Remove foil and roast until bottom sides of potatoes are crusty golden brown, 15 to 20 minutes.

Meanwhile, place 3 tablespoons pine nuts in small skillet over medium heat. Cook, stirring often, until evenly browned, 3 to 5 minutes. Transfer to small bowl and let cool. Combine 1 cup fresh basil leaves, chopped fine; 1 teaspoon grated lemon zest plus 2 teaspoons lemon juice; ½ garlic clove, minced to paste; and remaining 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl. Stir in cooled pine nuts.

Remove sheet from oven and carefully flip potatoes with thin metal spatula. Sprinkle ½ cup grated Parmesan evenly over potatoes and toss to coat. Roast until cheese has melted and formed crust on potatoes, 8 to 12 minutes.

Let potatoes cool on sheet for 5 minutes. Transfer potatoes to bowl with basil mixture and toss to coat. Serve immediately.