Pesto Parmesan Roasted Potatoes



Ingredients for 8 people

  • 2 pounds small red potatoes, halved
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ¼ cup, Barilla® Basil Pesto
  • ½ cup grated Parmesan cheese
  • 8 fresh basil leaves, sliced thin


  1. 1
    In a large saucepan, place potatoes and 1 teaspoon salt; cover with at least 1 inch of water. Bring to boiling. Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender. Drain
  2. 2
    Preheat oven to 450°F. Transfer potatoes to a greased, foil-lined 15x10x1-inch baking pan. Cool for 10 minutes
  3. 3
    Toss the potatoes with olive oil then bake for 10 to 15 minutes or until bottoms are lightly browned and crisp
  4. 4
    Remove the potatoes from the oven and place into a medium bowl, add the pesto and using a metal spoon sitr to combine gently. Place back onto baking sheet abd bake 10 to 15 minutes more or until potatoes are lightly browned. Remove from the oven and sprinkle with Parmesan cheese. Serve with more pesto and garnish with fresh basil

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