Roasted Pesto Potatoes

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Ingrediënten

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1. 1

   Preheat your oven to 220°C (425°F).

   Ongeveer 5 min

   Tip van de kok: Ensuring the oven is fully preheated is key to getting a crispy exterior on the potatoes.

2. 2

   In a large bowl, combine the halved potatoes with the olive oil for roasting, salt, and black pepper.

   Ongeveer 2 min

3. 3

   Toss well until the potatoes are evenly coated.

   Ongeveer 1 min

   Tip van de kok: Use your hands for the most even distribution of oil and seasonings.

4. 4

   Spread the potatoes in a single layer on a large baking sheet.

   Ongeveer 2 min

   Tip van de kok: Don't overcrowd the pan, as this will cause the potatoes to steam instead of roast. Use two sheets if necessary.

5. 5

   Roast for 35-40 minutes, flipping once halfway through, until golden brown and tender.

   Ongeveer 40 min

   Tip van de kok: Test for doneness by piercing a potato with a fork; it should go in with no resistance.

6. 6

   While the potatoes are roasting, prepare the pesto in a small bowl by combining the chopped basil, parsley, grated parmesan, and minced garlic.

   Ongeveer 4 min

7. 7

   Stir the pesto olive oil into the herb mixture until a coarse paste forms.

   Ongeveer 1 min

8. 8

   Once roasted, transfer the hot potatoes to a large serving bowl.

   Ongeveer 1 min

9. 9

   Add the prepared pesto and toss gently to coat the potatoes completely.

   Ongeveer 1 min

   Tip van de kok: The heat from the potatoes will warm the garlic and herbs, releasing their aroma.

10. 10

    Serve immediately.