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Export 5 ingredients for grocery delivery
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.****
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