Recipe

Pollys Pesto Potatoes Recipe

	Pollymotzko / All my dishes 9 months ago This sounds like an unlikely combination but the two meld together really well. The potatoes are roasted in the oven slowly and the flavors in the pesto come out nicely. I use either small red potatoes or Yukon gold variety potatoes. There’s really... More Prep:15m Cook:60m Servings:4	Pollymotzko
	rich garlicky really good versatile

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Ingredients

1 potato for each person that you’re serving

(A good amount to start with is 4 large potatoes, washed and scrubbed), cut into 1 or 2 inch pieces, very roughly chopped.

About ¼ cup to up to ½ cup pesto-homemade or the brand of your choice.

TASTY ADDITIONS: MARINATED ARTICHOKE HEARTS, ROASTED GARLIC CLOVES, MOZZARELLA CHEESE CUBES, MILD ITALIAN SAUSAGE SLICES.

Directions

Preheat oven to 400 degrees.

In a large bowl combine cut potatoes in a large bowl and pour pesto sauce over them. Stir to combine pesto and coat potato pieces.

Put on a large baking pan with non-stick spray on it.

(Or put in a large zip lock freezer bag the potatoes and pesto sauce then shake around to coat then pour out onto baking sheet. Works great!)

Bake for between 45 minutes to an hour, until potato pieces are cooked and tender but not overdone. Depending on how hot your oven is will determine how long the cooking time is.

This dish is good hot or cold. Hot for a side dish or with some of the suggested additions I mention here for a main dish entree.

NOTE: Also, you can add tri-color peppers in julienne strips to the mix if you like. I have found the tri-color peppers available in the freezer section of Stater Brothers Grocery store. I thaw them in the fridge the night before I want to use them in a recipe. They work great and are usually cheaper than buying the peppers from Holland and all over the place to get the pretty colors and sweet flavor.

ALSO: This makes a great cold sald at pick-nicks and get- togethers. It is way different and very unique. I'm sure you'll get compliments on it.

REALLY TASTY ADDITIONS: You can also add any of these to this dish and each of them will create a brand new dish: marinated artichoke hearts, cooked mild Italian sausage, roasted garlic cloves, or mozzarella cubes added at the end of cooking after the dish has cooled a bit.

if you come up with other ideas, let me know what you did.

Enjoy, eat well and savor the company as well as the food!

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