Pan Potatoes with Garlic Pesto and Mozzarella Cheese
Elevate your side dish game with these irresistible Pan Potatoes with Garlic Pesto and Mozzarella Cheese! Featuring crispy Yukon Gold potato slices cooked to golden perfection, this recipe is layered with bold flavors from a homemade garlic pesto made with fresh basil, Parmesan cheese, and a hint of zesty lemon. Topped with gooey melted mozzarella and a touch of buttery richness, these skillet potatoes are a comforting yet sophisticated option that’s perfect for weeknight dinners or casual entertaining. Ready in just 40 minutes, this easy recipe is ideal for those who love quick, flavorful side dishes with a gourmet twist. Serve it warm, garnished with fresh basil for an extra touch of elegance!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Cloves of garlic
- 1 cup Fresh basil leaves
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Pine nuts
- 1 teaspoon Lemon juice
- 1 cup Mozzarella cheese, shredded
- 1 tablespoon Unsalted butter
Instructions
Wash and scrub the potatoes thoroughly. Leave the skins on for texture and nutrients.
Slice the potatoes into 1/4-inch thick rounds, ensuring uniform thickness for even cooking.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Place the potato slices in a single layer in the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy. Work in batches if necessary.
Season the potatoes with salt and black pepper. Remove cooked batches from the pan and set aside.
While the potatoes are cooking, prepare the garlic pesto. In a food processor, combine garlic, basil leaves, grated Parmesan cheese, pine nuts, lemon juice, and 1 tablespoon of olive oil. Blend until smooth and set aside.
Once all the potatoes are cooked, reduce the heat to low and return them to the skillet. Add 1 tablespoon of unsalted butter for flavor.
Spread the garlic pesto evenly over the potatoes, ensuring each slice is coated with the vibrant mixture.
Sprinkle the shredded mozzarella cheese evenly over the potatoes and cover the skillet with a lid. Cook for 3-5 minutes, or until the cheese is melted and bubbly.
Serve the pan potatoes warm, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 3464 mg | 151% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 8.1 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1178 mg | 91% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3652 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
