Parmesan cheese replace oil with prepared pesto

  1. Cut the potato lengthwise into 10 or 12 pieces. Place in a large bowl; cover with cold water, and let stand for 15 to 20 minutes. (This soaking can be eliminated, but it shortens the cooking time and improves the final product.)
  2. Drain the potatoes, dry them on a towel, then put them in a bowl or ziplock bag. Drizzle them with the oil, and sprinkle with the salt and pepper, as desired. Toss to coat evenly.
  3. Place the potatoes evenly on a nonstick shallow baking pan.
  4. Bake at 425 °F (220 °C) for 15 minutes. Turn the potatoes over, sprinkle with the optional seasonings, as desired, and continue baking for another 10 to 15 minutes. Serve immediately. Be careful; the potatoes will be very hot.
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