Mediterranean Herb and Pesto Roasted Potatoes


  • 2 pounds Idaho® potatoes, scrubbed, and sliced 1/2-inch thick
  • 1 large fennel bulb, sliced 1/4-inch thick
  • 1 ounce fresh shallot, sliced 1/8-inch thick
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh marjoram, chopped
  • 1 teaspoon fresh oregano, chopped
  • 2 scallions (white and green parts), chopped
  • 1 tablespoon prepared basil pesto


  1. Heat oven to 450°F.
  2. In a large bowl, toss potatoes with fennel, shallot, 2 tablespoons olive oil, rosemary, salt and pepper.
  3. Rub remaining tablespoon of olive oil on a heavy-duty rimmed baking sheet. Spread potato mixture on baking sheet and roast, tossing after 15 minutes. Continue cooking until potatoes are nicely browned and tender when pierced with a paring knife, about 30 minutes more.
  4. While potatoes are still hot, place in a large bowl and toss with marjoram, oregano, scallions and pesto. Transfer to a platter and serve immediately.
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Yield: 4-6 servings

Dudley McMahon
Formerly of - Quaker State & Lube
Vice President of Product Development

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