Holiday Pesto Parmesan Potato Medley

This one-pan lunch recipe is perfect for those seeking a low-carb meal that doesnt compromise on flavor. With colorful baby potatoes tossed in fresh basil pesto and topped with Parmesan, its a dish that effortlessly brings festive cheer to your lunch table. Afterka has created a delightful dish that is simple to prepare and sure to impress. LowCarbLunch OnePanRecipe HealthyEats PotatoMedley FestiveCooking EasyLunch HealthyRecipes

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Ingredients

2 lbs baby potatoes (mixed colors, halved)

1 cup fresh basil pesto (store-bought or homemade)

1 cup grated Parmesan cheese

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

¼ cup pine nuts, toasted

Fresh basil leaves for garnish

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C).

Prepare the Potatoes: In a large bowl, combine the halved baby potatoes with olive oil, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.

Roasting: Spread the seasoned potatoes onto a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden brown and tender, tossing halfway through for even cooking.

Add Pesto: Once the potatoes are cooked, remove them from the oven and immediately add the fresh basil pesto. Toss gently to coat the potatoes with the pesto.

Parmesan Overflow: Sprinkle the grated Parmesan cheese over the warm pesto-coated potatoes and return them to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.

Finishing Touch: Remove from the oven, and while still hot, sprinkle the toasted pine nuts over the dish.

Garnish: Serve the pesto Parmesan potato medley hot, garnished with fresh basil leaves for a festive touch.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6