Pesto Roasted Potatoes

Roasted Slow, Finished Bright

There is something quietly satisfying about a potato that has been given time and heat in equal measure — its skin crisped at the edges, its center soft and yielding. Fingerlings are particularly generous in this way, holding their shape without fuss, asking only for a little oil and patience. The pesto comes at the end like a finishing thought, herbal and verdant, turning something humble and honest into something you want to linger over. A side dish that knows exactly what it is.

Ingredients

• 1 pound Fingerling Potatoes
• 1 tablespoon Alessi Extra Virgin Olive Oil
• Alessi Sea Salt, to taste
• Alessi Black pepper
• 2 tablespoons Alessi Pesto

Instructions

1. Preheat oven to 400 F.
2. Cut the potatoes in half lengthwise then place in a baking dish.
3. Evenly coat the potatoes with olive oil, salt and pepper.
4. Bake them for 45 minutes to an hour; or until potatoes are tender.
5. Let potatoes cool for about 3 minutes, and then toss roasted potatoes with Alessi Pesto. Serve and enjoy!
6. Recipe by: Hillary Marquez