• 2 pounds new potatoes, scrubbed
• salt
• 1/4 cup extra-virgin olive oil
• 1 teaspoon chopped rosemary
• 1 teaspoon chopped thyme
• 1/4 cup five-herb pesto
• freshly ground pepper

Place the potatoes in a large pot, and add salt and enough cold water to cover by two inches. Bring to a boil, then lower the heat and simmer for 5 minutes. Drain the potatoes, and set aside to cool to room temperature. Once cool, cut them in half (or quarters if they are large).

In a large skillet over medium-high heat, warm the olive oil. Add the potatoes. (Do not crowd the skillet. The potatoes should fit in an even layer. Do this in batches or use more than one skillet.) Sauté until the potatoes are well-browned and tender, about 8 to 10 minutes, and stir in the herbs. Transfer to a bowl, and add the pesto. Season with salt and pepper, and toss well. Serves 4

Print Friendly Version

E-mail to a Friend