Parsley Pesto Potatoes


  • 3 lbs. small Yukon Gold potatoes
  • 2 Tbsp.olive oil
  • Salt & Pepper


  • Preheat the oven to 400 degrees. Cut the potatoes into one inch cubes. Place the potatoes in a large bowl and toss with the oil until well coated.
  • Cover one or two baking sheets with foil and coat lightly with oil
  • Spread the potatoes out over the sheets so that they are in a single layer
  • Season lightly with salt and pepper, then roast in the oven for 45 minutes or until golden brown and crispy on the edges.
  • Once the potatoes are golden brown and crispy, remove them from the oven and transfer them to a bowl. Serve the pesto spooned over top or toss the potatoes in the pesto until they are fully coated.



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