Roasted potatoes get a simple, but scrumptious makeover with the addition of jarred pesto and Parmesan cheese- making these an easy, 3 ingredient side dish.
- 1-2 lbs russet potatoes
- 1 10 oz jar Pesto
- 3/4-1 cup grated Parmesan cheese
Scrub and wash the potatoes, pat dry, and (leaving the skins on) roughly chop them up into ‘chunks’.
Place the cut potatoes in a large zip-locking bag. Add the pesto sauce to the bag as well, seal, and shake everything around until all of the potatoes are evenly coated.
Pour the pesto potatoes out onto a baking sheet and spread them out evenly. Sprinkle the Parmesan cheese over top.
Bake at 450 degrees for 25-30 minutes, or until potatoes are golden.
Calories: 85kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 147mg | Potassium: 248mg | Vitamin A: 80IU | Vitamin C: 3.2mg | Calcium: 111mg | Iron: 0.6mg