Friday, July 16, 2010

Crispy Pesto Potatoes

Our CSA box contained so much basil this week, so I used it to make pesto. I also used the CSA potatoes for this recipe. Seriously, recipes don’t come easier than this. The potatoes come out of the oven crispy and so flavorful. Super easy and tasty side dish!

Source: Crispy Pesto Potatoes,

1 ½ pounds baby red potatoes, halved, cooked and drained
¼ cup basil pesto,
homemade or store-bought

Preheat broiler. Line a baking sheet with heavy-duty foil. Place hot potatoes and pesto in large bowl; toss to coat. Spread potatoes on prepared baking sheet. Broil about 5 inches from heat for 4 to 5 minutes or until potatoes are lightly browned.

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