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Bobby Flay's Sautéed Potatoes with Green Onion Pesto

SERVINGS
4-6
RATE THIS RECIPE
(33)
Nathan Congleton
SERVINGS
4-6
RATE THIS RECIPE
(33)

Ingredients

  • pounds Yukon Gold potatoes, scrubbed
  • Kosher salt
  • 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
  • Chef notes

    Cooking them two ways makes the texture of these potatoes outstanding. Boiling them makes them tender, while sautéing them adds a golden, crisp crunch.

    Preparation

    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.