Crispy Roasted Potatoes with Pesto
Ingredients
- 1 lb baby potaotes cut in half lengthwise
- 1 tbsp pesto plus additional for serving
- 1/4 cup parmesan fresh, plus additional for serving
- salt and pepper to taste
Method
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil for easier clean up.
- Add potatoes, a little bit of oil, and sprinkle with salt and pepper. Toss to combine.
- Roast for 20 minutes. Remove from oven, toss with parmesan and pesto until well coated, then return potatoes to oven.
- Cook for another 10 minutes until the potatoes are crispy on the outside and fork tender on the inside.
- Serve with an additional drizzle of pesto and sprinkle of parmesan if desired.
Private Notes
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Kathleen Tabb is a registered dietitian based in Maryland. She specializes in digestive conditions such as irritable bowel syndrome (IBS) and has extensive training through her master’s degree in integrative and functional nutrition. She is passionate about looking at her clients holistically to illuminate the root cause of their concerns in order to improve health and quality of life.
