Russets with Pesto Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cooking Club · Vegetable Dishes

Russets with Pesto

From Dorothy McNett's recipes at Make some pesto and put into serving dishes or cups for dipping the strips of potatoes. Use a variety of potatoes for a beautiful presentation for an appetizer.

1-2 russet potatoes (or other varieties, as desired)
1 teaspoon extra virgin olive oil
pinch of sea salt
freshly ground pepper
pesto sauce, for dipping (see recipe)

Scrub the potatoes but do not peel. If necessary, remove any funny looking spots on the potato. Cut into slices sort of like French fries, or other shapes as you wish. Place in a glass or ceramic batter bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Cover with a glass or ceramic plate or lid. Cook in microwave 2 minutes. Test for doneness, they are best when still a little crisp. (using about 2 minutes per average sized potato) Arrange on a plate or platter and serve with the cup or bowls of pesto dip.

Recipe created 2013-09-24.

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