Roasted Tomato Pesto Potato Salad

lastingredient.com
serves 4
Ingredients 

• 1 pint cherry tomatoes halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 pounds small and medium fingerling and/or Yukon Gold potatoes halved
• 1/3 cup basil pesto (you can make this yourself or purchase it at the store)
• 1 tablespoon minced chives (optional)

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Preparation​​

• Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
• On a prepared sheet pan, toss the cherry tomatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange cut-side up in a single layer. On the other sheet pan, toss the potatoes with the remaining olive oil, salt and pepper, and place cut-side down.
• Roast for 20-25 minutes until the tomatoes are slightly wrinkled. Continue roasting the potatoes for an additional 20-25 minutes until they are golden brown and tender when pierced with a paring knife.
• In a large bowl, toss the potatoes with the pesto, and gently fold in the tomatoes and chives.

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