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Recipe by Anthony

Pesto Potatoes

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Pesto Potatoes
Dairy Dairy
Easy Easy
5 Servings
Allergens

Contains

- Dairy
30 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Pesto Potatoes

  • 5 small colored potatoes, cut in 1/4 slices

  • 2 tablespoons Amish butter

  • 1 tablespoon minced garlic

  • 1 tablespoon pesto

  • 1 onion, sliced in 1/4 and then in 1/4-inch pieces

  • 1 tablespoon dried tomatoes

  • 3 tablespoons water

  • 1 tablespoon minced garlic

  • a dash Lawry’s seasoned salt, covering all potatoes

  • pepper, just for flavor

  • a hint of chili powder

  • sliced Parmesan or sharp cheddar, as indulged

Directions

1.

Sauté potatoes in butter, garlic, and pesto on medium flame. Add onions.

2.

Add sun-dried tomatoes and water and cover.

3.

Sprinkle Lawry’s seasoned salt, until the smell rises from the pan. Add pepper and chili to give a light kick.

4.

Brown the potatoes. Mix occasionally for fried savory effect.

5.

Serve when all the potatoes are crispy and chewy. Onions the same, for added texture.

6.

Sprinkle Parmesan slices and serve.

Recipe tags

Anthony dairy fresh fried indulgent milchige pesto potatoes skillet
Pesto Potatoes

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