Oven-Roasted Potatoes with Pesto and Parmesan Cheese

Sometimes life presents you with philosophical dilemmas, where your choice more or less tells you what kind of person you are deep down. Examples? Beer or wine. Dog or cat. Dye it or grow it out. Boxer shorts or briefs. Or this one: pasta or potatoes?

Don’t let anyone tell you that you have to choose—you’re allowed to love both. Pasta is delicious, and potatoes are delicious too. Have you ever eaten gnocchi (pronounced: nyokki)? Pasta made from potatoes—absolutely brilliant. This recipe for pesto potatoes from the oven is another such crossover. They’re potatoes, but with that quintessential Italian flavor of basil, garlic, and olive oil. Extra kudos if you make the pesto yourself, but pesto from a jar works just fine too.

How to make oven-roasted potatoes with pesto and Parmesan cheese

• Preheat the oven to 220 degrees.
• Scrub the potatoes clean (or peel them) and cut them into halves or quarters.
• In a large bowl, mix the pesto, olive oil, salt, and pepper into the potatoes.
• Place the potatoes on a large baking sheet lined with parchment paper.
• Bake them for 20 minutes until golden brown and tender, tossing them halfway through so they bake on all sides.
• Remove the potatoes from the oven and turn on the oven’s grill setting. Sprinkle the Parmesan cheese over the potatoes and place them under the grill for a few more minutes, until the cheese melts and browns.
• Just before serving the potatoes, sprinkle some more Parmesan cheese over them.

Also read:

• The simple and surprising pasta pesto recipe from famous chef Massio Bottura
• 7 common pasta mistakes
• These potatoes are the star of your potato salad

Source: The Kitchn