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Epicurious

Pesto-Roasted Potatoes

These crispy, flavorful potatoes, a tasty accompaniment to any meal, are simple and quick to prepare.

Recipe information

  • Yield

    makes 6 servings

Ingredients

3 tablespoons freshly grated Parmesan
2 tablespoons dried bread crumbs
1 tablespoon crushed dried basil
3/4 teaspoon kosher salt
3 tablespoons olive oil
2 garlic cloves, minced
12 baby red or fingerling potatoes, halved, or 6 larger potatoes, quartered

Preparation

  1. Step 1

    Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Cover a shallow baking or roasting pan with foil and coat with nonstick spray.

    Step 2

    In a small bowl, combine the Parmesan, bread crumbs, basil, and salt; set aside. In a large bowl, mix the olive oil and garlic; add the potatoes and toss to coat evenly. Add the cheese mixture to the potatoes and, using a rubber spatula, turn the potatoes until they are evenly coated with it.

    Step 3

    Spread the potatoes in an even layer on the prepared pan and roast on the top or center oven rack for 20 to 25 minutes, until the potatoes are browned and tender. Serve hot.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsRed Skin PotatoPotatoRoot VegetableVegetableFingerling PotatoSideDinnerNut FreeGluten FreeVegetarianQuickEasyWeeknight MealsRoastCookbooks
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