Sun-Dried Tomato Pesto Crash Hot Potatoes

 I am still showcasing the menu I served at my Patio Party on Saturday.  Everyone LOVED these potatoes.  The good thing is I prepared them up to where they go in the oven to roast that morning.  Just before the party I roasted them so they would be perfect at dinnertime!!

Sun-Dried Tomato Pesto Crash Hot Potatoes

Ingredients:
12 whole small round red potatoes
3 TSBP Sun-Dried Tomato Pesto
Kosher salt to taste
Pepper to taste

Directions:

1.  Bring a large pot of salted water to a boil.  Add in as many potatoes as you wish to make. Return the pot to a full boil.  Cook them until they are fork tender.  This varies depending on the size of the potatoes.

2.  Prepare a sheet pan by drizzling it with olive oil.

3.  Drain the cooked potatoes well. The hot potatoes create a lot of steam so I put a kitchen towel over mine for ten minutes to help complete the cooking and dry the potatoes.

4.  Place the cooked potatoes on the cookie sheet leaving plenty of space between each potato.

5.  With a potato masher, gently press down on each potato until it slightly mashes.  Rotate the potato masher 90 degrees and do it again.  

6.  I used Sun-Dried Tomato pesto as both oil and seasoning on my potatoes.  You can use plain olive oil, salt and pepper and herbs if you wish.  Be creative ..... Use seasonings that you like!!  Brush the tops of the potatoes liberally with the pesto or olive oil and season with salt and pepper.

7.  At this point I covered my cookie sheet and put it in the fridg until party time.  When ready heat oven to 450 degrees and roast the potatoes for 20-25 minutes until crusty and golden brown.
Serve hot from the oven.  I put mine on a large platter and served them buffet style. 

Sun-Dried Tomato Pesto Crash Hot Potatoes

Ingredients:
12 whole small round red potatoes
3 TSBP Sun-Dried Tomato Pesto
Kosher salt to taste
Pepper to taste

Directions:
1.  Bring a large pot of salted water to a boil.  Add in as many potatoes as you wish to make. Return the pot to a full boil.  Cook them until they are fork tender.  This varies depending on the size of the potatoes.
2.  Prepare a sheet pan by drizzling it with olive oil.
3.  Drain the cooked potatoes well. The hot potatoes create a lot of steam so I put a kitchen towel over mine for ten minutes to help complete the cooking and dry the potatoes.
4.  Place the cooked potatoes on the cookie sheet leaving plenty of space between each potato.
5.  With a potato masher, gently press down on each potato until it slightly mashes.  Rotate the potato masher 90 degrees and do it again.
6.  I used Sun-Dried Tomato pesto as both oil and seasoning on my potatoes.  You can use plain olive oil, salt and pepper and herbs if you wish.  Be creative ..... Use seasonings that you like!!  Brush the tops of the potatoes liberally with the pesto or olive oil and season with salt and pepper.
7.  At this point I covered my cookie sheet and put it in the fridg until party time.  When ready heat oven to 450 degrees and roast the potatoes for 20-25 minutes until crusty and golden brown.
Serve hot from the oven.  I put mine on a large platter and served them buffet style.

Enjoy these incredibly easy and  yummy potatoes with your summer menus!!

Happy Trails....until we eat again...

Tomorrow I will end my Patio Party menu with Crock Pot Corn on the cob!

Mtn Mama