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- 4 medium-sized Russet potatoes - 1/3 cup pesto sauce - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/4 cup Parmesan cheese (optional) - Fresh basil leaves (for garnish) Gather these items before you start cooking. The Russet potatoes give nice texture and flavor. Pesto sauce adds a rich taste. Olive oil helps the wedges crisp up. Garlic powder and smoked paprika bring extra flavor. You can add Parmesan cheese for a salty touch. Fresh basil will make your dish look pretty. Each ingredient plays a role in making these potato wedges a crispy and flavorful treat. Start by washing the four medium-sized Russet potatoes. Rinse them well under cold water. Cut the washed potatoes into wedges. Aim for even sizes to help them cook evenly. Next, preheat your oven to 425°F (220°C). This high heat helps make the wedges crispy. In a large bowl, add the potato wedges. Pour in 3 tablespoons of olive oil and 1/3 cup of pesto sauce. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Toss the mix until all the wedges get a good coating. This step is key for flavor. Spread the coated potato wedges in a single layer on a lined baking sheet. Make sure they are not crowded. This helps them crisp up nicely. Roast in the preheated oven for about 25 to 30 minutes. Flip the wedges halfway through cooking. This ensures they brown evenly. If you like, sprinkle grated Parmesan cheese over the wedges in the last five minutes of roasting. To get those crispy potato wedges, start with a good coating. Make sure to mix the potatoes well with olive oil and pesto. This helps the seasoning stick. When you spread them on the baking sheet, keep space between each piece. This allows hot air to circulate, making them crispy on all sides. Want to take your flavor up a notch? Try adding extra spices! A dash of cayenne pepper can bring some heat. You could also add onion powder for a savory touch. If the pesto flavor is too strong, mix in a bit more olive oil. This will soften the taste and balance the dish. Timing is key for the cheese. Add the Parmesan during the last five minutes of roasting. This way, it melts just right without burning. If you want a twist, try using feta or goat cheese instead. Both will add unique flavors that pair well with the pesto. {{image_2}} If you're looking for gluten-free options, this recipe works well. Pesto sauce is often gluten-free. Just check the label to make sure. You can also make your own pesto at home. Use nuts, olive oil, and fresh herbs. This way, you control all the ingredients. To make this dish vegan, skip the Parmesan cheese. Instead, use nutritional yeast for a cheesy flavor. It adds a nice twist and keeps the dish dairy-free. You can also make your own vegan pesto. Use nuts, garlic, olive oil, and basil without cheese. Explore different pesto flavors to elevate your wedges. Try sun-dried tomato pesto or arugula pesto for a new taste. You can also add other veggies to the mix. Bell peppers, zucchini, or carrots roast well alongside the potatoes. They add color and nutrition to your dish. To keep your Pesto Roasted Potato Wedges fresh, place them in an airtight container. Make sure they cool down before sealing. Store them in the fridge for up to three days. This helps maintain their flavor and texture. If you notice any moisture, use a paper towel to absorb it. This simple step keeps them from getting soggy. When reheating, aim to keep your wedges crispy. Preheat your oven to 400°F (200°C). Spread the wedges on a baking sheet in a single layer. Heat them for about 10-15 minutes. This method revives their crunch. Avoid using the microwave, as it makes them soft. Yes, you can freeze Pesto Roasted Potato Wedges! Cool them completely, then spread them on a baking sheet. Freeze them for a few hours until firm. Once frozen, transfer them to a freezer bag. They will last for up to three months. To reheat, bake directly from frozen. This keeps them crispy and tasty! Pesto roasted potato wedges take about 25-30 minutes to cook. First, preheat your oven to 425°F (220°C). Once you place the wedges in, flip them halfway through. This helps them get crispy on all sides. Yes, you can use other types of potatoes. Yukon Gold or red potatoes work well too. Each type has its own taste and texture. Experiment to find your favorite! These wedges pair nicely with grilled chicken or fish. You can also serve them with a fresh salad or as a side for burgers. They add a nice crunch to any meal. No, peeling is not necessary. The skin adds extra texture and nutrients. Just wash them well before cutting into wedges. This keeps the dish simple and tasty. Absolutely! Homemade pesto is a great choice. Blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. This allows you to control the flavor and freshness. Plus, it’s fun to make! These Pesto Roasted Potato Wedges are simple yet packed with flavor. We explored the ingredients, mixing steps, and tips for crispy results. You can easily adjust the recipe for gluten-free or vegan needs. Remember to store leftovers properly and follow reheating tips to enjoy them again. With these steps and ideas, I hope you feel ready to make a delicious, easy side dish. Happy cooking!

Pesto Roasted Potato Wedges

Discover the deliciousness of pesto roasted potato wedges! This easy recipe combines crispy Russet potatoes with savory pesto for a mouthwatering side dish. With simple ingredients like garlic powder, smoked paprika, and optional Parmesan cheese, you can whip these up in just 40 minutes. Perfect for any meal or snack, these wedges are sure to impress. Click through to explore the full recipe and elevate your cooking game!
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Ingredients
  

4 medium-sized Russet potatoes, washed and cut into wedges

1/3 cup pesto sauce (store-bought or homemade)

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup Parmesan cheese, grated (optional for topping)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a large bowl, combine the potato wedges, olive oil, pesto sauce, garlic powder, smoked paprika, salt, and pepper. Toss until the wedges are well-coated with the mixture.

      Spread the potato wedges in a single layer on the prepared baking sheet, ensuring they are not crowded.

        Roast in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the edges.

          If using, sprinkle the grated Parmesan cheese over the wedges during the last 5 minutes of roasting to let it melt slightly.

            Once cooked, remove from the oven and let them cool for a couple of minutes.

              Garnish with fresh basil leaves before serving.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4