Recipe source.
Ingredients:
- 2 lbs red potatoes, washed and quartered
- 2 tablespoons Pesto
- Salt and black pepper, to taste
- 3 tablespoons grated fresh Parmesan cheese (omit if doing nutrition challenge, can be replaced with 3 tablespoons pine nuts)
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, combine potatoes and pesto. Toss to coat. Transfer potatoes to a large baking sheet or shallow roasting pan. Season with salt and pepper, to taste. Roast for 20 minutes and remove from the oven.
- If using, sprinkle parmesan cheese evenly over the potatoes and put the pan back in the oven. Roast for an additional 10-15 minutes or until potatoes are tender and crispy. Remove from the oven and serve warm.