Roasted Pesto Potatoes - cooking recipe

Ingredients

1 1/2 lb. Small Red Potatoes, halved
2 tbsp. Olive Oil, divided
3/4 tsp. Salt
1/8 tsp. Pepper
1 c. Fresh Basil Leaves, loosely packed, finely chopped
1 tbsp. Fresh Parsley, chopped
1 tbsp. Grated Parmesan Cheese
1 Clove of Garlic, minced

Preparation

Heat over to 425\u00b0.
Coat jellyroll pan with cooking spray. In bowl, toss potatoes with 1 tbsp. olive oil.
Add salt and pepper.
Transfer to pan.
Roast, turning once until tender, about 40 minutes.
Meanwhile, combine basil, parsley, parmesan and garlic with remaining olive oil.
Toss roasted potatoes with basil mixture.
Transfer to serving bowl.