Ingredients
1 pound potatoes, small potatoes such as new, red or Yukon gold are best
Salt and freshly ground black pepper
Olive oil
2 heaping spoonfuls Pesto

Instructions
1. Preheat oven to 425-450*F.

2. Cut each potato into 8 wedges. Season with salt and pepper, toss with a few tablespoons of olive oil.

3. Spread potatoes on a baking sheet and roast for 45-60 minutes until nicely browned and crisp. Stir after 20-30 minutes for even roasting.

4. Remove potatoes from oven and toss with pesto.  



Comments
Roasted potatoes are one of the simplest things in the world to make.  That being said, up until recently, they’re something I’ve always failed at.  I’m not sure why exactly, I just have never gotten the hang of roasted vegetables until recently.  I think the trick is to leave them alone for a good long while and not to crowd the pan.  I made both of these mistakes and would crowd the pan and stir them too frequently.  

These were delicious.  The pesto added a great bit of flavor and earned a bunch of praise.