Pesto Roasted Potatoes

Ingredients:

3 tablespoons shredded Parmesan cheese
2 tablespoons dry bread crumbs
1 tablespoon crushed dried basil
3/4 teaspoon salt
3 tablespoons olive oil
2 cloves garlic, minced or pressed
12 tiny new potatoes, halved or 6 medium, quartered

Directions:

Preheat oven; set to convection at 450°F.

In a large resealable plastic bag combine cheese, bread crumbs, basil and salt; set aside. In a large bowl, mix olive oil and garlic together. Toss potatoes in oil to evenly coat. Put potatoes in bag and shake to coat with Parmesan cheese crumbs. Line a low-sided pan (bottom of a two-piece broil pan or 15x10x1-inch baking pan) with foil; place potatoes on pan. Drizzle potatoes with any remaining oil.

Cook in preheated convection oven at 450°F for 20 to 25 minutes.
Makes 4 to 6 servings.

Preheat and bake setting: 475ºF Time: 20 to 25 minutes

Audrey