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Roasted Potatoes with Pesto and Three Cheeses

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Submitted by: adlig6716

 

Halved or quartered red potatoes are tossed with a mixture of mayo, garlic, red pepper and basil pesto, sprinkled with Parmesan, Romano and Provolone cheese, and baked.
 

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons finely minced garlic
  • 1 shallot, peeled and minced
  • 2 tablespoons basil pesto
  • 1/2 teaspoon crushed red pepper flakes, or to taste
  • 3 pounds small red potatoes, halved
  • 1/2 cup grated Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Provolone cheese

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Method

Heat oven to 375 degrees. In a large bowl whisk together mayonnaise, garlic, shallot, pesto and red pepper flakes to combine. Add potatoes to bowl and toss to coat evenly. Spread potatoes in a single layer on a 17x12x1-inch baking pan. In a small bowl, blend the three cheeses; sprinkle over potatoes. Bake 40-45 minutes, or until potatoes are tender.

 

Notes: If the potatoes are large, cut them into quarters.

 

Number of Servings: 6-8

 

Submitted by: adlig6716 ()

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