05.13.16

Roasted Pesto Potatoes

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Roasted Pesto Potatoes
Serves 6
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Ingredients
  1. 2 lb small potato medley, halved
  2. 2 tbsp. olive oil
  3. salt and pepper, to taste
  4. Lemon-Basil Pesto, to taste
Instructions
  1. Preheat oven to 400
  2. On a large baking sheet, toss potatoes in about 2 tbsp. olive oil. Season with salt and pepper (to taste).
  3. Bake for 25-30 minutes. Tossing halfway through cook time. Potatoes should be tender and golden brown when complete.
  4. While potatoes bake, prepare your pesto. Combine all ingredients in a food processor or blender and blend until smooth. Set aside while potatoes finish roasting.
  5. When potatoes are finished roasting, combine in a large bowl. Top with desired amount of pesto (I used about 3/4 cup) and toss to evenly coat. Serve and enjoy!
Notes
  1. You can use whatever potato you prefer. I love using red potatoes, too!
  2. If desired, top with freshly chopped basil for a little garnish!
The Defined Dish http://www.thedefineddish.com/

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