Step 1

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Step 2

Toss potatoes with 1 tbsp of olive oil and a good pinch of salt and pepper. Spread evenly on the baking sheet.

Step 3

Cut the top of the garlic head off so that the cloves are exposed. Place garlic on a square piece of foil and drizzle with remaining tbsp of olive oil. Wrap the sides of the foil up to create a tent over the garlic. Place on the baking sheet with the potatoes.

Step 4

Roast the potatoes and garlic for 20 minutes. Flip the potatoes and cook for an additional 10-20 minutes, or until crispy. Remove from the oven and allow garlic to cool for 2-5 minutes.

Step 5

Unwrap the garlic from the foil (being careful not to let the steam hit your hands). Gently press the garlic cloves out of their skin onto a cutting board. Roughly chop them.

Step 6

Place potatoes, garlic, and pesto in a bowl and toss to combine. Taste and adjust salt & pepper if needed.

Step 7

Top potatoes with fresh herbs and serve.****