Drizzle the potatoes with 1 1/2 Tbsp oil and season with a healthy pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size) . Roast for 20-25 minutes or until crispy and golden brown.
*Nutritional yeast adds the cheesy flavor to the pesto. I purchase mine in bulk at Whole Foods, but you can also order it online. If not vegan, you can sub parmesan cheese.
*Nutrition information is a rough estimate calculated with all of the pesto.
*If you have leftover pesto, add it to scrambles, pasta sauces, Sweet Potato Lasagna, or this Pea Pesto Pasta Salad!