Roasted Potatoes with Sundried Tomato Pesto

5
(2)
  • Cooking and Prep: 1 h
  • Serves: 6
  • No Allergens

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!

Ingredients (14)

Roasted Potatoes

Sun-Dried Tomato Pesto

Start Cooking

Prepare the Pesto

  1. 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.

Prepare the Potatoes

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

  2. Toss together potatoes, salt, olive oil, and pesto to combine.

  3. Place potatoes cut-side down on baking sheet. Bake for 45 minutes, until crispy outside and cooked through.

Note:

Use more or less jalapeño, depending on how hot you like your food.

Tip:

You can store extra pesto in the fridge or freezer until ready to use.



  • Fayge Spira

    Posted by fayge spira |2022-01-05 19:45:19
    Replies:
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  • Fayge Spira

    Yum my whole family loved it and there not such a potatoe fan
    Posted by fayge spira |2022-01-05 19:46:56
    Replies:
    0
    0
 
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  • Fayge Spira

    Yum my whole family loved it and there not such a potatoe fan
    Posted by fayge spira |2022-01-05 19:46:56
    Replies:
    0
    0
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