Fresh water peaches
Ingredients
Fresh water peaches
Rinse and dry potatoes. Cube into small bite sized pieces. Add to a large bowl, potatoes, olive oil, salt, and black pepper. Stir around until evenly coated.
Place on a parchment paper lined baking sheet. (Make sure there is space between the potatoes.) Bake at 400° for about 40 minutes.
When the potatoes are golden brown, remove them from the oven. Add them to a large mixing bowl and pour over pesto. Stir until they are evenly coated. Serve hot!
– Use parchment paper on the baking sheet to avoid sticking. – Make sure to leave space between each potato so they can crisp up! – Use 2 trays to bake the potatoes.
FRESH WATER PEACHES
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