Pesto Romano Roasted Red Potatoes #SP5
photo by ErinEFes
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
1 Units: US | Metric
- Serves:
- 4
ingredients
- 566.99 g package Simply Potatoes Red Potato Wedges
- 44.37-59.16 ml pesto sauce
- 7.39 ml kosher salt
- 118.29 ml romano cheese
- 14.79 ml chopped fresh rosemary
directions
- Preheat oven to 450°F.
- Cut potato wedges in half and place in large bowl.
- Drizzle with olive oil.
- Add pesto and stir to combine.
- Pour potatoes onto baking sheet. (Don’t wash the bowl, save it for when the potatoes come out of the oven).
- Sprinkle with salt.
- Bake for 20 minutes, turning the potatoes over half way through, until golden.
- Remove from oven and put back into your bowl with the pesto. This will allow the potatoes to pick up any pesto that was left behind from the previous step.
- Stir in the freshly grated Romano cheese.
- Top with rosemary or other herbs if desired.
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