Mix in the mascarpone cheese and basil pesto sauce and season with salt and pepper if desired. Be careful not to push down too hard or they will fall apart.
Parmesan Pesto Roasted Potatoes Recipe Runner
Halve 2 pounds baby red or yukon gold potatoes and place them in a large bowl.
Potatoes with pesto sauce. Gather all of the ingredients: Step 4 out of 6 transfer. Spray large baking sheet with nonstick spray.
Toss all creamer potatoes with four tablespoons olive oil, salt, and pepper in large bowl to coat. The baby potatoes, pesto, salt and freshly ground black pepper. Prep the potatoes by cutting the smaller.
How to make pesto roasted potatoes first, preheat the oven to 425 degrees f. Spray 10x15” glass baking dish with olive oil cooking spray. Line a large rimmed baking sheet with parchment paper.
Add 1/4 cup basil pesto, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon. Place in 2 large mixing bowls. Add the grated mozzarella and pine nuts and stir to mix.
How to make pesto potatoes: Pour a jar of pesto sauce over each and stir well. Cook the potatoes in the oven for 20.
Wash potatoes and cut in cubes. Use a glass with a flat bottom to press down on the potatoes until they’re smashed. Spread onto a baking sheet and cook for 30.
In a large bowl toss together the oil, basil pesto, kosher salt, black pepper and shredded parmesan cheese.
Smashed Potatoes with Pesto Minimalist Baker Recipes