Pesto Roasted Potatoes

Ingredients

• 4 russet potatoes, peeled
• 1/8 cup lemon juice
• 1/4 cup extra-virgin olive oil
• 1 tbsp pesto sauce
• 1/2 tsp kosher salt
• 1/2 tsp pepper

Directions

1. In large pot of boiling salted water, cook potatoes until slightly tender, about 6-8 minutes. Drain well.
2. In large bowl, whisk together lemon juice, oil, pesto, salt, and pepper; add potatoes and toss gently to coat. (Make-ahead: Cover and refrigerate for up to 8 hours.)
3. Arrange potatoes on parchment paper-lined or non stick cookie sheet treated with cooking spray. Roast in 400°F (200°C) oven, turning once, until tender-crisp and most liquid is evaporated, about 50 minutes.
4. During last five minutes of cooking, turn the broiler on and broil potatoes until crispy and golden brown.