Ingredients for Crispy Pesto Parmesan Potatoes
- 1 pound baby red potatoes
- Basil Pesto
- 1/2 cup grated Parmesan cheese
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How to Make Crispy Pesto Parmesan Potatoes
- Wash and cut 1 pound of baby red potatoes in half (or smaller, if desired).
- Boil potatoes in salted water until tender but not falling apart (about 10-15 minutes). Drain well and set aside to cool slightly.
- Preheat your broiler to high. Line a baking sheet with foil for easy cleanup.
- In a large bowl, combine the cooked potatoes with 1/2 cup pesto (store-bought or homemade). Toss gently to coat all potatoes evenly.
- Spread the potatoes in a single layer on the prepared baking sheet.
- Sprinkle generously with 1/2 cup grated Parmesan cheese.
- Broil for 5-7 minutes, keeping a close eye, until the potatoes are golden brown and crispy. If needed, broil in batches to ensure even browning.
- Remove from oven and let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
5g
Fat
0g
Carbs
10g