Tricolor Potatoes with Pesto and Parmesan

Name: Tricolor Potatoes with Pesto and Parmesan
Yield: 10 Servings
Ingredients: 8 tablespoons olive oil; 1 cup (packed) fresh basil leaves; 2 large shallots; 4 garlic cloves; Nonstick vegetable oil spray; 1 1/2 pounds red-skinned new potatoes; 1 1/2 pounds Yukon Gold potatoes (each about 1 1/2 inches in diameter); 1 pound purple potatoes (each about 1 1/2 inches in diameter); 3/4 cup freshly grated Parmesan cheese

By Jeanne Thiel KelleyPhotography by Pornchai Mittongtare

May 31, 2002

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Recipe notes