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
