Pesto Parmesan Roasted Potatoes Pesto Parmesan Roasted Potatoes

Pesto Parmesan Roasted Potatoes

The Parmesan and pesto sauce elevate these roasted Creamer potatoes to a new taste dimension!

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Organic Variety Pack

Organic Variety Pack

Where To Buy

Preparation

Blend four tablespoons olive oil, basil, shallots, and garlic in processor until smooth.

Season basil sauce to taste with salt and pepper. (Can be made eight hours ahead. Cover and refrigerate).

Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all Creamer potatoes with four tablespoons olive oil, salt, and pepper in large bowl to coat.

Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes.

Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.

Transfer potatoes to serving bowl. Add cheese and toss to coat.

Step 1 out of 6

Blend four tablespoons olive oil, basil, shallots, and garlic in processor until smooth.

Step 2 out of 6

Season basil sauce to taste with salt and pepper. (Can be made eight hours ahead. Cover and refrigerate).

Step 3 out of 6

Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all Creamer potatoes with four tablespoons olive oil, salt, and pepper in large bowl to coat.

Step 4 out of 6

Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes.

Step 5 out of 6

Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.

Step 6 out of 6

Transfer potatoes to serving bowl. Add cheese and toss to coat.

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