Ingredients1600g frozen skin-on potato wedges
21 tbsp olive oil
3Pinch of salt & black pepper
43 tbsp basil pesto (store-bought or homemade)
5¼ cup grated Parmesan cheese
62 tbsp pine nuts, lightly toasted
71 tbsp fresh basil leaves, torn
8Extra Parmesan shavings
9A drizzle of balsamic glaze for sweetness
Instructions1Preheat oven to 220°C (425°F).
2Spread frozen wedges evenly on a baking sheet.
3Toss with olive oil, salt, and black pepper.
4Bake 25–30 minutes, flipping halfway, until golden and crispy.
5While wedges bake, toast pine nuts in a dry skillet for 2–3 minutes until golden (watch carefully to prevent burning).
6Set aside.
7Once wedges are done, transfer to a large bowl or serving platter.
8Toss with basil pesto until evenly coated.
9Sprinkle with grated Parmesan and pine nuts.
10Garnish with fresh basil leaves.
11Optionally drizzle with balsamic glaze for a sweet contrast.
12Serve hot as a side dish or sharable appetizer.
