Roasted Potatoes with Pesto

November 16, 2021

Jill Melton

Young spring and early summer potatoes, roasted and tossed with pesto, make a great side to all sorts of grilled meats.

Ingredients

2 pounds new or small potatoes, cleaned

2 tablespoons olive oil

Kosher salt and pepper

Preparation

1.Preheat oven to 375. Place small potatoes in a shallow gratin dish or pan. Drizzle with oil, salt and pepper, toss well. Roast for 30-45 minutes or until potatoes are tender. Toss with Kale Walnut Pesto or Arugula Pesto. Serve hot.