Roasted Potatoes with Pesto & Parmesan

Pesto.
Parm.
Potatoes.

HOW can I go wrong?

I love everything about mini golden potatoes because they are small(like me), roast up nicely in the oven, and I feel like I can eat more and feel less guilty since they are itty bitty……right? I used these as a side for this week’s dinner choices and they stay well in the fridge for a couple days and reheat beautifully. These are an easy side dish to make for yourself or impress everyone at an event or party. You could even stick some toothpicks in em and call em an appetizer 😉

Ingredients
1 Bag of Mini Golden Potatoes (about 20) – halved
1/2 Cup Pesto (homemade or store bought)
1/4 Cup Grated Parmesan Cheese
1/2 Lemon Zest + 1/2 Lemon Juice
S&P

How To
Cut all your potatoes in half after washing – potatoes are a dirty vegetable! Place potatoes on a sheet pan and drizzle with olive oil…coconut oil….avocado oil(my choice)….body oil….I don’t know. Any oil you like! Bake at 400 degrees for 25 minutes. At the 25 minute mark I pull the taters out of the oven and toss them with the pesto, parmesan, lemon, and S&P. Go light handed on your salt as both parmesan and pesto are salt bombs. I place them back in the oven for another 5-10 minutes and then you are done! Success! Hope you enjoy!

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Potatoes after 25 minutes at 400 degrees right before adding final ingredients

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