Yummy, easy roasted potatoes with a twist.
Preheat your oven to 400 degrees.
Clean and cut, but don’t peel, your potatoes into approximately 1″ cubes.
In a bowl, mix the cut potatoes and three tablespoons of pesto until the potatoes are well coated.
In a separate bowl, repeat the same process with the mushrooms and remaining one tablespoon of pesto.
Coat a roasting pan with olive oil.
Roast the potatoes first, since they take longer—approximately 30-45 minutes or until golden and tender.
Roast the mushrooms for only five minutes.
Add together and serve with your favorite over-the-top sandwich and a pickle. Ahh! That easy, dinner is done. If you would like more of a kick, add equal parts of stone ground mustard with the pesto.
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My husband does not like potatoes and since I do, I keep trying to feed them to him in different ways. This was the first time he said he really liked a potato and requested them again. I found that he really likes the baby golds which is what I used with this recipe. Will use this recipe often! Thank you!!
by Beth Pierce in
Sides
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Sides
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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