Pesto + oven potatoes = addictive

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: oven-baked potatoes with pesto and Parmesan cheese.

Sometimes life presents you with philosophical dilemmas, where the choice tells you more or less what kind of person you are deep down. Example? Beer or wine. Dog or cat. Dye or let it grow out. Boxer or briefs. Or this: pasta or potatoes?

INGREDIENTS
1 kilo of waxy potatoes
5 tablespoons of pesto
2 tablespoons of olive oil
coarse sea salt
pepper from the mill
a generous handful of grated Parmesan cheese + extra for serving

Don't let anyone tell you that you have to choose; you can love both. Pasta is delicious, potatoes are also delicious. Ever had gnocchi (pronounced: nyokki)? Pasta made from potatoes: totally brilliant. And just as much of a crossover is this recipe for pesto potatoes from the oven. They are potatoes, but with that typical Italian flavor of basil, garlic, and olive oil. Extra kudos if you make the pesto yourself, but pesto from a jar is also fine.

Here's how to make oven potatoes with pesto and Parmesan cheese

1. Preheat the oven to 220 degrees.
2. Scrub the potatoes clean (or peel them) and cut them in half or quarters.
3. In a large bowl, mix the pesto, olive oil, salt, and pepper with the potatoes.
4. Place the potatoes on a large baking sheet, where you have first laid down baking paper.
5. Bake them for 20 minutes until golden brown and cooked, tossing them halfway through so they cook on all sides.
6. Remove the potatoes from the oven and turn on the grill setting of the oven. Sprinkle the Parmesan cheese over the potatoes, slide them under the grill for a few more minutes until the cheese melts and colors.
7. Just before you serve the potatoes, sprinkle some more Parmesan cheese on top.

Text: FavorfFlav