Pesto Roasted Potatoes with Chevre

Prep Time: 10 mins | Cook Time: 30 mins | Course: Dinner | Serves: 4 

Pesto roasted potatoes with a squeeze of lemon juice and soft goat cheese. These little gems are flavorful and delicious. Serve with a little dish of extra pesto for serving. Inspired by Danae of Recipe Runner  ​​https://reciperunner.com/parmesan-pesto-roasted-potatoes/  

1 lb baby potatoes, halved if large

¼ cup pesto + more for serving

Salt and pepper, to taste

1 lemon, juiced

4 oz goat cheese, crumbled

Preheat oven to 400*. Wash potatoes and cut any larger ones in half. Lay in a 9.13 baking dish (lined with parchment paper for easy clean up) and roll them or brush with pesto, salt, and pepper, so all sides are coated. Bake for 30 minutes or until fork tender when pierced. Remove from the oven, squeeze lemon juice over, a drizzle of pesto, goat cheese crumbles, and extra pesto in a small dish.