A winning combination of roasted potatoes and pesto…
1 to 2 pounds new potatoes, cut into ½ to ¾ inch dice
extra virgin olive oil
Place quartered potatoes in a pot of water. Bring to a boil, turn off heat and strain. Potatoes should still be firm. Place potatoes in a large baking dish. Toss with pesto and extra olive oil to coat. Roast in 375 degree preheated oven for 20 minutes.