Recipes

SUN-DRIED TOMATO PESTO STUFFED NEW POTATOES
  • Ingredients
  • 12 small red new potatoes, uniform in size
  • 1 teaspoon salt
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup drained sun-dried tomatoes in oil
  • 1/2 cup roasted red peppers
  • 2 tablespoons capers, rinsed and drained
  • 3 fresh basil leaves
  • 3 fresh oregano sprigs
  • 1 clove garlic
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 24 parsley leaves for garnish
Directions
  1. Cut a very thin slice off the top and bottom of each potato
  2. Cut the potatoes in half crosswise
  3. Place in a large pot and cover with cold water
  4. Bring to a boil and add salt
  5. Reduce heat and simmer until tender when pierced, 10 to 15 minutes
  6. Drain and cool. Finely dice the olives, sun-dried tomatoes and roasted peppers
  7. Place in a medium bowl
  8. Mince the capers and add to the bowl
  9. Stack the basil leaves and mince
  10. Remove the leaves from the oregano stems and mince enough to make 1 tablespoon
  11. Add to bowl along with basil.Peel and mince garlic and toss into bowl along with vinegar, olive oil and red pepper flakes
  12. Stir to combine well
  13. Scoop out the center of each potato half with a spoon or melon bailer and fill with sun-dried tomato pesto
  14. Top each with a parsley leaf and serve at room temperature.


© 2026 Recipe Tour. All Rights Reserved. Other terms, conditions, and restrictions may apply.
Please see Terms & Conditions and Privacy Policy on Site for details.