to tastesalt + black pepper*I like flake sea salt for the potatoes, fine salt for the pesto
Instructions
add potatoes to a large pot of generously salted water, bring to a low boil and cook potatoes until tender when pierced with a tester (such as a small knife), about 25 – 30 minutes; drain potatoes and cool
heat oven to 450° and line a large sheet pan with parchment baking paper
place potatoes on roasting pan and drizzle with one tablespoon of avocado or olive oil, then season with flake salt and black pepper to taste
roast potatoes until crispy, about 25 – 30 minutes, gently flipping halfway through
make pesto: in a small food processor or blender add all pesto ingredients and puree, then season to taste with fine salt and a little black pepper
after potatoes roast, drizzle with a little of the pesto (you may not need it all), then serve right away for best taste!
Recipe Notes
Original recipe created by Jerran Boyer
www.healthnutchefs.com