Parsley Pesto Potatoes

Ingredients

• 3 lbs. small Yukon Gold potatoes
• 2 Tbsp. vegetable oil
• Salt & Pepper
• 1 bunch flat leaf parsley
• 2 cloves garlic, peeled
• 1/2 cup grated Parmesan
• 2 Tbsp fresh lemon juice, about 1/2 lemon
• 1/4 tsp salt
• 2 Tbsp olive oil
• 1 Tbsp water

Directions

1. Heat the oven to 400 degrees. Cut the potatoes into 1 inch cubes, then put them in a large bowl and toss them with the vegetable oil until they’re evenly coated.
2. Line 1 or 2 baking sheets with foil, then give the foil a light coating of non-stick spray. Arrange the potatoes across the sheets in a single layer, with a little breathing room instead of a potato pile-up; if your pans are on the smaller side, you may need 2 baking sheets. Sprinkle lightly with salt and pepper, and roast for 45 minutes, until the potatoes are golden brown and crisp at the edges.
3. While the potatoes roast, rinse the parsley under cool water and shake away as much water as you can. Pull the leaves from the stems and add them to the bowl of a food processor; a few bits of stem sneaking in are nothing to worry about. Add the Parmesan, salt, lemon juice, and peeled garlic, then pulse until everything is finely chopped.
4. Stop and scrape the bowl, then drizzle in the olive oil through the chute while you pulse. Scrape the sides once more, add 1 tablespoon of water while pulsing, and blend until the pesto is thick and nearly creamy. Taste it, then adjust the oil, salt, and lemon to suit the size of your parsley bunch and your own kitchen instincts.
5. When the potatoes are golden brown and crisp, take them out of the oven and move them to a bowl. Spoon the pesto over the top, or toss the potatoes with the pesto until they’re completely coated.