Recipe Vortex

24 oz baby gold potatoes

2 tbsp olive oil

1/2 tsp garlic powder

2 tbsp parmesan cheese

1 tbsp pesto

1/4 tsp salt

1/4 tsp cracked black pepper

Homemade Pesto

1 1/2 cups fresh basil

1/3 cup freshly grated parmesan cheese

1/4 cup olive oil

1 clove garlic

1/4 cup pine nuts

salt & pepper to taste

Preheat oven to 425F. Fill pot 3/4 of the way with water, add potatoes. Boil for 15 minutes or until potatoes are tender - test with fork.

Pesto: Add all of ingredients for pesto into high-powered blender or food processor. Blend together until ingredients are smooth. Store leftovers in sealed jar in fridge. For freezing: divide pesto in an ice tray. Once fully frozen transfer to ziplock bags to store in freezer.

Drain potatoes and lay on sheet pan. Press potatoes until flat with fork. Brush with olive oil and then brush generously with pesto. Sprinkle garlic powder, salt & pepper, and parmesan cheese evenly oven potatoes. Roast for 15-20 minutes until they are crispy and golden brown. If desired, serve with fresh pesto drizzled on top. Enjoy!