Pesto Romano Roasted Red Potatoes #SP5

• 1 (20 ounce) package Simply Potatoes Red Potato Wedges
• 3 -4 tablespoons pesto sauce
• 1 12 teaspoons kosher salt
• 12 cup romano cheese
• 1 tablespoon chopped fresh rosemary

1. Preheat oven to 450F.
2. Cut potato wedges in half and place in large bowl.
3. Drizzle with olive oil.
4. Add pesto and stir to combine.
5. Pour potatoes onto baking sheet.
6. (Dont wash the bowl, save it for when the potatoes come out of the oven).
7. Sprinkle with salt.
8. Bake for 20 minutes, turning the potatoes over half way through, until golden.
9. Remove from oven and put back into your bowl with the pesto.
10. This will allow the potatoes to pick up any pesto that was left behind from the previous step.
11. Stir in the freshly grated Romano cheese.
12. Top with rosemary or other herbs if desired.

potatoes red, kosher salt, romano cheese, rosemary

Taken from www.food.com/recipe/pesto-romano-roasted-red-potatoes-sp5-515125 (may not work)