Categories: Sides

Ingredients

• 4 Yukon Gold potatoes, cut into 1/2-inch wedges
• 2 tbsp. plus 1/2 cup olive oil
• 1 cup fresh basil leaves
• 1 cup frozen peas
• 1 tbsp. fresh lemon juice
• 1 garlic clove
• Shaved Parmesan, for garnish

Directions

1. In a large nonstick skillet, cook potatoes in 2 tbsp. olive oil over medium-high, turning once, until browned, 4 minutes. Stir in 1/4 cup water; cook until tender, 6 minutes.

2. In a food processor, blend 1/2 cup olive oil, the basil, peas, lemon juice, garlic and 1/4 cup water. Stir into potatoes; season. Garnish with Parmesan.

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