Mediterranean Herb and Pesto Roasted Potatoes

Mediterranean Herb and Pesto Roasted Potatoes

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

Yield: 4-6 servings



  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.