Mediterranean Herb and Pesto Roasted Potatoes

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Mediterranean Herb and Pesto Roasted Potatoes

 

2 pounds 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

Dash red pepper flakes

1 teaspoon fresh oregano, chopped

2 pressed garlic cloves

2 scallions, white and green parts, chopped

1 tablespoon prepared basil pesto

 

Heat oven to 450 degrees.

In a large bowl, toss potatoes with fennel, red pepper flakes, shallot, 2

tablespoons olive oil, rosemary, garlic, salt and pepper.

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.

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.

Yields 4 to 6.