Pesto-Roasted Potatoes

• 3 tablespoons freshly grated Parmesan
• 2 tablespoons dried bread crumbs
• 1 tablespoon crushed dried basil
• 3/4 teaspoon kosher salt
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 12 baby red or fingerling potatoes, halved, or 6 larger potatoes, quartered

1. Position the oven racks so that they are evenly spaced.
2. Preheat the oven to convection roast at 450F.
3. Cover a shallow baking or roasting pan with foil and coat with nonstick spray.
4. In a small bowl, combine the Parmesan, bread crumbs, basil, and salt; set aside.
5. In a large bowl, mix the olive oil and garlic; add the potatoes and toss to coat evenly.
6. Add the cheese mixture to the potatoes and, using a rubber spatula, turn the potatoes until they are evenly coated with it.
7. Spread the potatoes in an even layer on the prepared pan and roast on the top or center oven rack for 20 to 25 minutes, until the potatoes are browned and tender.
8. Serve hot.

freshly grated parmesan, bread crumbs, basil, kosher salt, olive oil, garlic, baby red

Taken from www.epicurious.com/recipes/food/views/pesto-roasted-potatoes-372504 (may not work)