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Bobby Flay's Sautéed Potatoes with Green Onion Pesto

Nathan Congleton

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.


  • 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



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.


While the potatoes are cooking prepare the pesto. Prepare an ice bath in a medium bowl.


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.


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.


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.