Add a touch of Italian to your meals with these delicious Crispy Pesto Potatoes!
- 1 1/2 pounds baby red potatoes, halved, cooked and drained
- 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil
PREHEAT broiler. Line baking sheet with heavy-duty foil.
PLACE hot potatoes and pesto in large bowl; toss to coat. Spread potatoes on prepared baking sheet.
BROIL for 4 to 5 minutes or until potatoes are lightly browned.
NOTE: Try substituting BUITONI Refrigerated Reduced Fat Pesto with Basil.
Review This Recipe
I was looking for something different to do with poatoes so I tried the Crispy Pesto recipe. It was real tasty...we make our own Pesto & I did add a little Romano cheese to this...I am going to add some garlic the next time.
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