Pesto Roasted Potatoes
These crispy pesto potatoes are the perfect side dish for any meal! Easy enough for busy weeknights, but special enough for holiday gatherings.
Ingredients
- 2 pounds russet potatoes scrubbed and chunked
- 6 Tbsp pesto
- ¼ cup parmesan cheese
- 1 ½ teaspoon kosher salt
Instructions
- Preheat your oven to 475°. Spray a large baking sheet with non-stick cooking spray.
- Scrub the potatoes and pat dry. Cut them into small cubes.
- Combine potato cubes, pesto, parmesan, and salt in a large bowl. Stir until all pieces are coated.
- Spread potatoes in a single layer on the prepared pan.
- Bake at 475° for 40-50 minutes, stirring every 15-20 minutes. Potatoes should be browned and crispy on the outside.
Notes
-If you are using fine-grain salt instead of kosher salt, you will only need a teaspoon.
Nutrition
Serving: 1gCalories: 291kcalCarbohydrates: 43gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 6mgSodium: 1194mgPotassium: 952mgFiber: 3gSugar: 2gVitamin A: 505IUVitamin C: 13mgCalcium: 140mgIron: 2mg
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