Roasted Pesto Potato Hash
Ingredients
The potatoes
-
1
lb
red potatoes, cut into ½ inch pieces
-
½
tbsp
olive oil
-
to taste
salt
-
to taste
pepper
The mix-ins
-
3
tbsp
prepared pesto
-
¼
cup
sun-dried tomatoes, chopped
-
2
tbsp
shredded Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- In a large bowl, toss the potatoes with olive oil, salt, and pepper.
- Spread the potatoes in a single layer on a rimmed baking sheet coated with cooking spray or oil.
- Bake for 30-35 minutes, stirring approximately every 15 minutes, until the potatoes are tender.
- Transfer the potatoes to a bowl and add pesto, sun-dried tomatoes, and cheese.
- Stir until the potatoes are evenly coated with the pesto mixture.
Nutrition Facts (estimated)
Servings
4
Calories
166
Total fat
7g
Total carbohydrates
23g
Total protein
5g
Sodium
183mg
Cholesterol
3mg
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