Roasted Potatoes with Kale Pesto Recipe
class="gmc-recipe" id="gmc-print-3927" itemscope itemtype="http://schema.org/Recipe" style="background-color:#e7e6e6; border-color:#a14524;border-style:dashed;border-width:thin;">
Roasted Potatoes with Kale Pesto Recipe
Print recipe Ingredients
- 3lb red potatoes
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/4 cup kale pesto
Directions
| Step 1 | |
| Preheat your oven to 425 degrees. | |
| Step 2 | |
| Wash the potatoes and cut them into roughly 1 1/2 inch chunks. The size of the chunks isn't as important here as making sure that the pieces are a consistent size. So just keep in mind that larger pieces might take a bit longer or a little less time for smaller ones. | |
| Step 3 | |
| In a large bowl, toss together the potatoes, olive oil, and salt. | |
| Step 4 | |
| Spread out into a single layer on a baking sheet, taking the time to flip the cut side downs. | |
| Step 5 | |
| Roast about 35 minutes or until fork tender. | |
| Step 6 | |
|
Toss the potatoes in the large bowl again, this time with as much or little kale pesto as you prefer. I used about 1/4 cup and it coated them perfectly for my personal taste, but feel free to add less or more!  | |
