Cooking them two ways makes the texture of these potatoes outstanding. Boiling them makes them tender, while sautéing them adds a golden, crisp crunch.
- 2½ pounds Yukon Gold potatoes, scrubbed
- Kosher salt
- 1½ cups green onions, dark green parts only, chopped
- 2 cups packed fresh flat-leaf parsley leaves
- 2 cloves garlic, chopped
- 1/4 cup pine nuts
- 3/4 cup Parmigiano-Reggiano cheese, freshly grated
- Freshly ground black pepper
- 1/4 cup extra virgin olive oil, or more if needed for pesto
- Canola oil, for cooking
1. Put the potatoes in a large saucepan and cover by 2 inches with cold water. Add 2 tablespoons of salt to the pot. Bring to a boil over high heat and cook, partially covered, until a knife or skewer inserted into the center of each potato meets with no resistance, about 25 minutes. Drain and transfer to a sheet pan to cool slightly.
2. While the potatoes are cooking prepare the pesto. Prepare an ice bath in a medium bowl.
3. Bring a small pot of water to a boil, add the green onions and cook for 30 seconds. Drain in a colander and immediately transfer to the ice bath. Let sit for 2 minutes, then drain again in colander, then drain on paper towels.
4. Combine the onions, parsley, garlic and pine nuts in a food processor and process until coarsely chopped. Scrape down the side of the bowl. Add the cheese and pulse a few times. With the motor running, add the olive oil and continue processing until smooth. Season with salt and pepper. Transfer to a bowl and cover with plastic wrap pressed directly onto the surface of the sauce until ready to use.
5. When the potatoes are cool enough to handle, slice crosswise into 1/4-inch thick slices. Heat about 1/4 cup of canola oil in a large nonstick or cast iron pan over high heat until the oil shimmers. Add the potatoes, season with salt and pepper, and cook, carefully turning with a metal spatula, until lightly golden brown on both sides, about 8 minutes. Add some of the pesto and fold into the potatoes.