Shelly's Recipe

BAKED PESTO POTATOES

Category: Potatoes

2 garlic cloves
1 cup basil leaves
1 cup parsley sprigs
1/2 cup plus 2 tbsp chicken broth, divided
4 tbsp Romano, finely grated and divided
2 tbsp lemon juice
4 tsp olive oil, divided
1/2 tsp salt
Cooking spray
6 cups potatoes, sliced 1/8 inch thick, divided

Preheat oven to 425. Blend garlic, basil and parsley in food processor and process until minced. Add 2 tbsp broth, 2 tbsp Romano, lemon juice, 2 tsp oil, and salt. Process until smooth.

Spread 2 tsp oil in 11x17 inch baking dish coated with cooking spray. Arrange 2 cups potatoes in bottom of baking dish; spread 3 tbsp basil mixture over potatoes and sprinkle with 2 tsp cheese.

Repeat procedure with 2 cups potatoes, 3 tbsp basil mixture and 2 tsp Romano cheese. Top with 2 cups potatoes.

Microwave 1/2 cup broth on high for 1 1/2 minutes. Pour over potatoes; spread on remaining basil mixture. Cover with foil and bake for 45 minutes. Uncover; sprinkle with 2 tsp Romano cheese and bake an additional 15 minutes or until tender. Serves 6.