Ingredients

7 tbsp pesto sauce, divided

1 ½ oz shredded parmesan cheese, divided

2 ½ tbsp butter, melted

1 tbsp avocado oil

¾ tbsp garlic powder

3 lbs red potatoes

1 ½ c sour cream

1 tbsp lemon juice + zest

salt

pepper
Tools

baking dish

bowl
Directions
Step 1
Preheat the oven to 400°F. Wash the potatoes & dry them well. Cut each potato in half then make 4-6 shallow cuts along the flat surface of the potato: 2-3 cuts made horizontally, 2-3 cuts made vertically.

3 lbs red potatoes
Step 2
Add the potatoes to a large bowl & drizzle with avocado oil. Season with salt & pepper to taste, 3/4 tablespoon of garlic powder, 4 tablespoons of pesto sauce, 2 tablespoons of shredded parmesan cheese & mix.

¾ tbsp garlic powder

1 tbsp avocado oil

salt

pepper

7 tbsp pesto sauce, divided

1 ½ oz shredded parmesan cheese, divided

bowl
Step 3
Pour the butter into a baking dish or baking sheet then brush to evenly coat. Top with the remaining parmesan. Press the potatoes onto the baking vessel, one by one, with the scored side facing the bottom of the vessel. Bake for 40 minutes or until the cheese is crisp & the potatoes are tender.

1 ½ oz shredded parmesan cheese, divided

2 ½ tbsp butter, melted

baking dish
Step 4
While the potatoes bake, prepare the sauce. In a bowl, mix the sour cream, salt, lemon juice, lemon zest (to taste) & 3 tablespoons of pesto. Chill for 10 minutes before serving.

1 tbsp lemon juice + zest

1 ½ c sour cream

salt

7 tbsp pesto sauce, divided

bowl