Ingredients:

  • 2 lbs (900g) baby potatoes (red, yellow, or a mix), halved or quartered if large
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (0.5g) black pepper
  • 1/2 cup (120ml) prepared basil pesto (store-bought or homemade)
  • 1/3 cup (35g) grated Parmesan cheese, plus extra for garnish
  • Optional: chopped fresh parsley or basil for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease the pan.
  2. In a large bowl, toss the potatoes with olive oil, salt, and pepper. Make sure they're evenly coated.
  3. Spread the potatoes cut-side down on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy and tender.
  4. Remove from oven, transfer to the bowl. Toss with pesto and Parmesan cheese while hot.
  5. Return the potatoes to the baking sheet and roast for an additional 5 minutes, or until the coating is slightly crisp. Garnish with extra Parmesan and herbs before serving.