Roasted New Potatoes with Arugula Pesto
1 1/2 pounds new potatoes
2 tablespoons extra virgin olive oil
1 batch of Arugula Pesto
Preheat oven to 400°F. Halve 1 ½ pounds of new potatoes and place on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil. Sprinkle with Kosher salt to taste, and toss with your hands to evenly coat with oil. Bake for 20 to 25 minutes, or until browned. Transfer potatoes to a serving bowl and toss with 1/3 to ½ cup arugula pesto. Serve hot or at room temperature.
Recipe developed by Tina Danze for Bowery Farming.