Ingredients

• 2 - 3 pounds of potatoes of choice (yukon, fingerling, baby potatoes, etc.)
• 10 oz of pesto, half for roasting and half for dressing
• 1 tbsp of olive oil
• big pinch of salt and pepper
• 1 head of garlic
• 1/2 cup of grated parmesan
• juice from 1/2 large lemon
• optional: parmesan shavings and basil leaves to top

Instructions

1. Preheat oven to 425 degrees F.
2. Prep the potatoes. For smaller potatoes, halve them. For larger yukon gold potatoes, halve and hasselback.
3. Add the potatoes to a large sheet tray - I prefer to roast with parchment paper for crisper edges, but use if you like. Add 1/2 of the pesto, 1 tbsp of olive oil, a large pinch of salt and pepper and stir to coat the potatoes.
4. Chop the top of a head of garlic off. Place the garlic bulb into a piece of foil, drizzle with a little olive oil and a pinch of salt, and wrap with the foil. Place on sheet tray with the potatoes.
5. Place the tray in the oven and roast for 45 - 50 minutes. Halfway through, add the grated parmesan and flip the potatoes. Continue baking until crisp and fork tender. Remove from oven.
6. Take the garlic bulb and squeeze out the cloves. Chop and scrape the garlic cloves into a paste, and mix with the remaining pesto. Toss the garlic pesto over the hot potatoes.
7. To serve, place warm potatoes into serving bowl, drizzle with lemon juice, add parmesan shavings, and basil leaves. Salt to taste. Enjoy!