Crispy Pesto Potatoes

Easily add a touch of Italian to roasted potatoes by tossing them in a basil pesto first.

Recipe Ingredients:

1 1/2 pounds baby red potatoes, halved, cooked and drained
1/4 cup BUITONI® Pesto with Basil

Cooking Directions:

1. Preheat broiler. Line baking sheet with heavy-duty foil.
2. Place hot potatoes and pesto in large bowl; toss to coat. Spread potatoes on prepared baking sheet.
3. Broil about 5 inches from heat for 4 to 5 minutes or until potatoes are lightly browned.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.