1/4 cup plus 2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
6 medium Idaho baking potatoes (about 2 1/2 pounds total), cut into 2-inch chunks
1 cup fresh basil leaves
1/2 cup grated Parmesan cheese
1/4 cup pine nuts
1 clove garlic
Directions1.Preheat oven to 425 degrees F.
2. In a large bowl, combine 2 tablespoons oil, 1/2 teaspoon salt, and the pepper; mix well. Add potatoes and toss until well coated. Place potatoes on a large rimmed baking sheet.
3. Roast 40 to 45 minutes or until crisp and brown on the outside and tender on the inside, turning halfway through the roasting.
4. Meanwhile, to make the pesto sauce, in a blender or food processor, combine basil, remaining 1/4 cup oil, Parmesan cheese, pine nuts, garlic, and remaining 1/4 teaspoon salt; blend until smooth.
5. Place potatoes in a large bowl, add 1/2 cup pesto sauce, and toss until evenly coated. Serve immediately. Refrigerate any leftover pesto sauce for another use.