Try this simple two-step method for cooking potatoes on the stovetop: simmer them in salted water until tender, then brown with a little olive oil in the same pan. A final toss with pesto adds a wonderful dimension of herbal flavor. Serve the potatoes alongside our filets mignons and corn, tomato and arugula salad.
Prep Time
5 minutes
Cook Time
15 minutes
Servings
4
Ingredients
1 1/2 cups water
Kosher salt, to taste
1 1/2 lb. fingerling potatoes, halved lengthwise
1 1/2 Tbs. olive oil
1/3 cup pesto
Freshly ground pepper, to taste
Directions
In a 4 1/2-quart sauté pan over high heat, bring the water to a simmer. Generously season with salt and add the potatoes. Reduce the heat to medium-low, cover and cook until the potatoes are just tender, 8 to 10 minutes.
Uncover the pan, increase the heat to medium-high and allow any excess water to evaporate. Add the olive oil and cook, tossing the potatoes occasionally, until browned, 5 to 7 minutes.
Transfer the potatoes to a bowl and toss with the pesto. Adjust the seasonings with salt and pepper and serve immediately. Serves 4.
Rated 5 out of
5 by
Consumer2 from
Tasty with pestoThis was an easy recipe. Doesn't require a lot of attention so you can be making other recipes and managing other pots on the stove. The pesto really helps this recipe.
