Ingredients
1½lbsbaby Yukon gold potatoes,quartered
2tbspolive oil
½tspkosher salt
3tbsppesto
2tbspparmesan cheese,shredded
Preparation
Preheat oven to 425 degrees F.
Add potatoes to a large bowl. Toss with olive oil. Sprinkle with salt. Toss again. Spread on to a large rimmed baking sheet. Roast for 20 minutes.
Use a spatula to turn the potatoes over, and roast another 8 to 10 minutes until crispy and golden brown.
Once the potatoes come out of the oven. Add back to the same bowl that was used earlier. Spoon in pesto, and toss to coat. Pour into desired serving dish and sprinkle with parmesan cheese.
