Roasted potatoes with oregano pesto
If you haven’t used your Oregano from last week yet, you can make this peso today and use it whenever! or at least before 7 days are over
Ingredients
2 pounds of potato
1 Tbsp salt
4 Tbsp olive oil
Pesto Ingredients
1 cup of oregano leaves, no steams
¼ walnuts
2 cloves garlic roughly chopped
½ cups parmesan cheese
1 tbsp white vinegar
1/3 cup olive oil
¼ tsp salt
¼ tsp pepper
Instructions
- Boil potatoes until the potatoes are very easily pierced through by a fork (20– 25 min).
- While the potatoes cook, preheat oven to 425ºF and drizzle olive oil over a baking sheet.
- When the potatoes are done distribute them over the baking sheet and smash each potato to height of ½ inch.
- Drizzle more olive oil over the potatoes, sprinkle salt, pepper and chili flakes.
- Bake until the potatoes are nice and golden on the edges (20 – 30 min).
- Get all your pesto ingredients in a processor and blend until combined.
- Drizzle your pesto over the potatoes and serve hot.
