Pesto potato wedges
Featured Pinch Tips Video
- four medium sized potatoes, peeled
- 2 tablespoons basil pesto
- 1 tablespoon olive oil
- 1 tablespoon water
- 2 ounces parmesan cheese, grated
1prepare barbecue. Cut potatoes into wedges, rinse well and drained, then place in a large bowl. In a small bowl, mix basil pesto, olive oil and water. Pour over potatoes and toss to coat well. Place in a large foil pan in a single layer if possible.
2Cook over indirect heat in a covered barbecue for 40 minutes, turning after 20 minutes.
Serve sprinkle with Parmesan.