Pesto Potatoes Recipe

Pesto Potatoes Recipe

Ingredients

Makes 6 :Servings

Prep: 5 minutes

Cooking Time: 40 minutes

Serving size 1/6 of recipe

Calories 170 Protein 3 g Carbohydrates 25 g Fat 7 g Fiber 3 g Sugar 2 g Sodium 28 mg

• 2 pounds red potatoes, cut into 11/2-inch wedges, quartered
• olive oil spray
• sea salt and black pepper

For the pesto

• 2 garlic cloves
• 1 cup fresh basil leaves
• 2 tablespoons chopped fresh rosemary
• 3 tablespoons olive oil
• juice of 1/2 lemon
• sea salt and black pepper
• garnish: red pepper flakes

Method

1. Preheat the oven to 420°F
2. Line a baking sheet with parchment paper
3. Place the potato wedges on a baking sheet and spray with olive oil so they are all lightly coated
4. Season to taste with salt and black pepper
5. Roast in the oven until the outside is golden brown and the edges appear crispy, about 40 minutes
6. To make the pesto, add the garlic, basil, rosemary, olive oil, and lemon juice to a blender and blend until smooth
7. Season to taste with sea salt and black pepper
8. Cover and place in the fridge until the potatoes have finished roasting
9. Fresh from the oven, place the roasted potatoes in a large bowl, then drizzle the pesto over the potatoes
10. Fold everything together, garnish, and enjoy!
11. Repeat

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