Pesto-Scented Potatoes

Pesto-Scented Potatoes

8 small red potatoes (uniform in size) – about 1 pound
2 tablespoons prepared basil pesto
2 minced garlic cloves

Quarter potatoes. Toss potatoes in pesto and garlic to coat. Place on nonstick baking sheet. Roast in preheated 425-degree oven 15 to 25 minutes, or until golden brown and tender.