Pesto Roasted Potatoes

Three ingredients: potatoes, pesto, basil. BUT WOW! The potatoes are crispy on the outside, tender on the inside and brimming with the fresh flavor of pesto (basil, pine nuts, parmesan, olive oil). Stellar side dish, ready in 25 minutes!

And who doesn't LOVE a 3-ingredient, easy side dish? You can pull this together on a whim (like I did) and nobody would be the wiser. They'll think you slaved (especially if they think you made the pesto)! And for you gluten-free fans out there, this one's a keeper.

Pesto Roasted Potatoes

1 pound small potatoes (red, gold, purple, or a combination), cut into wedges
2 tablespoons basil pesto
Salt and ground black pepper
Fresh basil leaves for serving, optional

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the potatoes and pesto and toss to coat. Transfer the potatoes to the prepared pan and spread out in an even layer. Season with salt and pepper.
Roast for 20 minutes, until golden brown and tender.
Top with basil leaves (if using) and serve.
Serves 4