6 Servings
1 Hour
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!
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.
Tips:
You can store extra pesto in the fridge or freezer until ready to use.
Notes:
Use more or less jalapeño, depending on how hot you like your food.
Yum my whole family loved it and there not such a potatoe fan