Directions
Preheat your oven to 400°F. In a mixing bowl, combine the halved baby potatoes with the olive oil, salt, pepper and pesto. Toss until the potatoes are evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the edges, stirring halfway through to ensure even cooking. Once the potatoes are roasted and crispy, remove them from the oven and transfer them to a serving dish. Sprinkle with grated Parmesan cheese.
Pesto Baby Potatoes
Prep: 10 min Cook: 30 min Servings: 4
Savor the deliciousness of Pesto Baby Potatoes. These halved potatoes are roasted until crispy, then tossed in aromatic pesto and sprinkled with grated Parmesan cheese, creating a burst of flavor with each bite. Whether served as a side dish or appetizer, they're an easy and irresistible addition to any table.
Ingredients
- 1 lb Baby Potatoes, washed and halved
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 4 tbsp Cento Basil Pesto Sauce
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- ¼ cup Parmesan Cheese, grated
Directions
- Preheat your oven to 400°F. In a mixing bowl, combine the halved baby potatoes with the olive oil, salt, pepper and pesto. Toss until the potatoes are evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the edges, stirring halfway through to ensure even cooking. Once the potatoes are roasted and crispy, remove them from the oven and transfer them to a serving dish. Sprinkle with grated Parmesan cheese.
