This sun-dried tomato pesto is absolutely bursting with flavor. I keep a batch of it on hand almost all the time. These potatoes are bound to be your new favorite — and with the pesto prepared in advance, it’s basically no work!
Combine all pesto ingredients in a blender or food processor and purée until smooth. If too thick, add a few tablespoons of water to reach desired consistency.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Toss together potatoes, salt, olive oil, and pesto to combine.
Place potatoes cut-side down on baking sheet. Bake for 45 minutes, until crispy outside and cooked through.
You can store extra pesto in the fridge or freezer until ready to use.
Use more or less jalapeño, depending on how hot you like your food.