Pesto Roasted Potatoes

I made the most incredible Italian style Warm Mushroom and Arugula Salad with Balsamic Marinated Strip Loin steaks the other night for dinner and, because this was truly a main dish salad, I thought that fluffy, crispy roasted potatoes would be a wonderful side.

In keeping with my Italian theme, I decided to roast the potatoes with a hint of pesto and I have to tell you, the result was out of this world!

Pesto Roasted Potatoes
Printable Recipe Here

Ingredients

• 4 russet potatoes, peeled
• 1/8 cup lemon juice
• 1/4 cup extra-virgin olive oil
• 1 tbsp pesto sauce
• 1/2 tsp kosher salt
• 1/2 tsp pepper

Directions

1. In large pot of boiling salted water, cook potatoes until slightly tender, about 6-8 minutes. Drain well.
2. In large bowl, whisk together lemon juice, oil, pesto, salt, and pepper; add potatoes and toss gently to coat. (Make-ahead: Cover and refrigerate for up to 8 hours.)
3. Arrange potatoes on parchment paper-lined or non stick cookie sheet treated with cooking spray. Roast in 400°F (200°C) oven, turning once, until tender-crisp and most liquid is evaporated, about 50 minutes.
4. During last five minutes of cooking, turn the broiler on and broil potatoes until crispy and golden brown.

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