Recipe submitted by Kathy Finucan!
Make these garlic & pesto potatoes for your guests, and they'll be begging you for the recipe!
Ingredients
1 bag of russet/mini potatoes
1/4 cup Garlic Olive Oil
1/4 Cup of Favuzzi Sundried Tomato Pesto
1/2 Cup fresh grated Parmigiano Reggiano cheese
1 tsp paprika
1 tsp Kanel Holy Grail Garlic Salt
1 tsp onion powder
1 tsp Favuzzi Italian Herb Seasoning
Directions
Clean the potatoes and chop them in half, but leave the really small ones on their own.
Fill one bowl with the Garlic Olive Oil and the Sundried Tomato Pesto, and another bowl with Parmigiano Reggiano cheese, paprika, Kanel Garlic Salt, onion powder, and Italian Herb Seasoning.
Dip the potatoes in the bowl with the oil and pesto. Then dip in the second bowl of the cheese and herbs.
Spread them out on a sheet pan with parchment paper, and bake at 350 degrees F for 20-25 minutes, or until golden.