Pesto Roasted Red Potatoes

red potatoes

2 lbs. miniature red potatoes, washed, dried and each halved

1 Tbsp of olive oil

3 Tbsp of pesto

1 Tbsp of fresh squeezed lemon juice

Salt & Pepper to taste


Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Boil potatoes until fork tender but firm so that they do not break apart approximately 8 minutes. Drain well, place in a bowl, add all the remaining ingredients and toss, spread on a baking sheet in a single layer and bake for 35 minutes or less depending on oven and your preference of doneness. This recipe can be served hot or cold and makes approximately 6 servings. I found this recipe in the Thrifty Foods flyer dated March 17, 2010.