Pesto Roasted Potatoes with Shaved Parmesan

What a glorious pan of spuds! Tender baby potato wedges, shellacked with basil pesto and roasted until golden brown and crispy. A quick shower of shaved parmesan and this side dish is ready to rock your world. One pan, 3 ingredients, ready in less than 30 minutes. That's cause for celebration!

Don't you LOVE when you can utilize a few simple ingredients to create a stellar dish? That's the case with this dish - potatoes, pesto, parmesan. The three P's. Actually, since you toss everything together on one Pan, it's 4 P's!

Pesto already has wonderful flavor built in - fresh basil, parmesan, pine nuts, garlic, and olive oil. That rainbow of flavors seeps into the potatoes as they roast to caramelized perfection.

About the pan: I used my large, cast iron, ovenproof pan for this recipe. You can do the same, or use a large, foil-lined baking sheet. The goal is to spread the potatoes out in a single layer, so every angle gets browned and crispy.

About the potatoes: I used a combination of small (baby) red and gold potatoes. I had just enough of each to make the dish! You can use one variety, or a combination.

I hope you try this one - it's a hands down winner in my house. And I know I can whip it up in a snap, which is always a plus. Another P...

Pesto Roasted Potatoes with Shaved Parmesan

1 1/4 pounds small potatoes (red, gold, purple, or a combination), cut into uniform wedges
1/4 cup prepared basil pesto of choice
Salt and ground black pepper
1/4 cup shaved parmesan cheese

Preheat the oven to 400 degrees.
Place the potatoes in a large ovenproof skillet or on a large, foil-lined baking sheet. Add the pesto and toss to coat every wedge. Spread out in a single layer and season with salt and pepper.
Roast for 25 to 30 minutes, until the potatoes are golden brown and tender.
Top the potatoes with shaved parmesan cheese and serve.
Serves 4