|Crispy Pesto Potatoes|
Monday, March 7, 2011
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.