Monday, March 7, 2011

Crispy Pesto Potatoes

Crispy Pesto Potatoes

As if the Texas-Style Potatoes weren’t enough! Feeling Italian? You may not think about potatoes with or in Italian cuisine but these baby reds and the zestiness of pesto work together to make a sure-fire hit your entire family is sure to enjoy.

What you’ll need:
1 ½ pounds baby red potatoes, halved, cooked & drained (boiled is great)
¼ cup Basil Pesto (or if you want to go quick – buy a jar on the pasta aisle at your favorite grocery store)

How you’ll do it:
Preheat broiler. Line a cookie sheet with aluminum foil. Place hot potatoes and pesto in a large bowl; toss to coat the potatoes. Spread potatoes on the cookie sheet. Broil about 5 inches from heat for about 4 or 5 minutes or until potatoes are lightly browned.

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