Potatoes With Anchovy and Pesto

Name: Potatoes With Anchovy and Pesto
Total time: 1 h 15 min
Yield: 4 to 6 servings
Ingredients: About 2 pounds potatoes; 2 cups fresh basil leaves; 1 clove garlic; 2 tablespoons pine nuts; 4 anchovy fillets; 1/4 cup olive oil; 1/2 cup grated Parmesan; 2 to 4 tablespoons oil

By Mark Bittman

Total Time: 1 hour 15 minutes
Rating: 4(57)
Comments: Read comments

Featured in: Yukon Gold Standard

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Ingredients

Yield:4 to 6 servings

About 2 pounds potatoes
2cups fresh basil leaves
1clove garlic
2tablespoons pine nuts
4anchovy fillets
¼cup olive oil
½cup grated Parmesan
2 to 4tablespoons oil

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375.
Step 2
Slice potatoes up to ¼-inch thick.
Step 3
In a food processor, combine 2 cups basil leaves, 1 clove garlic, 2 tablespoons pine nuts, 4 anchovy fillets, ¼ cup olive oil and ½ cup grated Parmesan. Pulse until blended, adding another 2 to 4 tablespoons of oil until smooth.
Step 4
Toss with potatoes. Layer in an 8-by-10 baking dish and bake until top is browned and potatoes are done, about 55 minutes.