Ingredients
3 lbs red skinned potatos, cut into 1 inch chunks
1 large onion, sliced into chunks
1 large red pepper, seeded, cut into chunks
1/2 cup prepared pesto
1/2 cup mayo
1 clove minced garlic
salt, pepper
olive oil
Preparation
toss potatos, onions, red pepper, and garlic with enough olive oil to coat, lay out on a foil lined cookie sheet in one layer and roast in a 450 degree oven until potatos are brown and crisp and other veggies are soft and slightly charred (about 30 minutes)
put potato mixture in a large bowl, add pesto and mayo and toss gently to coat
season with salt and pepper to taste
serve warm or at room temp.
