Roasted Yukon Gold Potatoes with Pesto

Ingredients

2 Tbsp. olive oil
1 tsp. balsamic vinegar
1½ tsp. chopped fresh rosemary
½ cup Pesto Di Pomodoro
3 lbs. quartered Yukon Gold Potatoes
salt and pepper to taste

Instructions

(yields 12-15 portions)

Mix the Pesto Di Pomodoro, rosemary and balsamic vinegar together. Toss the potatoes with oil and season with salt and pepper. Place flesh side down on a roasting pan and roast at 350° until fork tender. Allow to cool slightly and remove to a large bowl. Toss with pesto and serve.