Mediterranean Herb and Pesto Roasted Potatoes | Idaho Potato Commission

Ingredients

• 2 pounds Idaho® potatoes, scrubbed, and sliced 1/2-inch thick
• 1 large fennel bulb, sliced 1/4-inch thick
• 1 ounce fresh shallot, sliced 1/8-inch thick
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh marjoram, chopped
• 1 teaspoon fresh oregano, chopped
• 2 scallions (white and green parts), chopped
• 1 tablespoon prepared basil pesto