Italian Roasted Potatoes

serves 4-6
4 Potatoes, scrubbed and cut into 1 inch dice
1/2 cup tomato pesto (usually sold where fresh tomatoes/basil are in the supermarket)
3 fresh basil leaves, shredded
2 Tbsp garlic (I used Garlic Garlic from Tastefully Simple)
kosher salt , ground black pepper
1 tsp oregano
1/4 cup asiago cheese (or parmesean)
2 Tbsp xtra virgin olive oil (if mixture seems dry you can add an additional Tbsp olive oil.)

Scrub poatoes and cut into dice, keep in a container of water until ready to use (prevents them from turning brown)
Mix all ingredients. Drain potatoes thoroughly. Toss with tomato mixture and spread onto a roasting pan or sheet pan that has been lined with foil and sprayed with cooking spray or brushed with a little olive oil. Season with salt and pepper and roast in a preheated 425 degree oven for 20 min. Continue roasting for another 20 min. until golden brown.