This roasted pesto potatoes recipe is simple, quick, and easy. Tender, fluffy, and bursting with flavors, the pesto roasted potatoes smell and taste amazing. This potato side dish is suitable for any occasion be it weeknight dinner, Easter, Thanksgiving, Christmas, or any occasion and it is sure to be a crowd pleaser. Let me show you how to make it.
Why You Will Love This Pesto Potatoes Recipe
This roasted pesto potatoes recipe is so good! If you were told you could only make one side dish for an entire year, I am willing to bet that this pesto roasted potatoes will be a serious contender. This side dish is quick, easy, and bursting with flavor, it is sure to be a crowd-pleaser time and time again.
For this roasted potatoes with pesto, potatoes and pesto are the stars of the show. The bold pesto sauce gets complemented by a sprinkling of salt and pepper to create a potato dish that everyone will love.
The pesto roasted potatoes are made with a few basic ingredients and you only need 3 ingredients to make it! Potatoes, pesto, and oil! How cool is that?
The ingredients are few and inexpensive which makes this dish budget friendly and great for when you need a delicious side dish that won't break the bank.
With this recipe, you don't do a lot to get it ready. You only need to wash the potatoes, cut, season, and roast! In less than 40 minutes you can have it ready to eat.
This pesto potatoes recipe is healthy, nutritious, and delicious. Let me show you how to roast potatoes with pesto.
Related: best roast potatoes
Ingredients
The detailed ingredient list, measurements, and directions are in the recipe card at the bottom of this post
Potatoes- Use any good potatoes. I use Maris Piper however other good ones include King Edwards, Russet, Yukon Gold, Desiree, and
Pesto- I used a store-bought pesto for this post however, if you prefer, you can make use of homemade pesto. A good homemade pesto is actually best to use.
Salt- Most store brand pesto is salted so have this in mind when adding salt to the potatoes so they don't end up being salty.
Black Pepper- Adjust pepper to suit your taste.
Olive oil
How To Make Roasted Pesto Potatoes
The ingredients for these pesto potatoes can literally get tossed together in less than 5 minutes before they get popped into the oven to roast. Let me show you how to make them happen!
Preheat oven to 400F
Wash the potatoes thoroughly making sure the skin is clean and that there is no dirt or other residue left on it.
Once the potatoes have been washed, pat them dry and cut them. Try to cut them into equal sizes so that they cook uniformly. If not, you will end up with some potato chunks that are still hard and others that are tender.
Add the potatoes to a large bowl then add in pesto, oil, salt, and pepper. Thoroughly mix them together so the pesto coats all sides of the potatoes.
Transfer the potatoes to a baking tray making sure to space them evenly.
Place the potatoes into the oven and roast for 20 minutes. Remove the pan from the oven and give the potatoes a quick stir, then place them back into the oven for another 10-15 minutes or until cooked tender inside and the skin is crispy.
You will be able to tell that the potatoes are done cooking when they are crispy on the outside and tender on the inside.
Remove from the oven, allow them to cool for a few minutes, and serve while still warm.
What To Serve With
As you might already know, Potatoes are a great and popular side dish that's versatile and can be served with many foods. Some recommendations of what to serve it with are:
Steak- Steak tips, pan fried steak, Sirloin steak
Chicken- Pan fried chicken drumstick, baked bone in chicken thighs, lemon pepper chicken drumsticks
Lamb- Air fryer lamb, Instant pot lamb chops, Roast leg of lamb
Fish- Pan fried cod, Pan fried salmon, Air fryer sea bass, Air fryer trout, Boiled fish
Vegetables- Roasted carrots, pan fried broccoli, boiled cabbage,
How To Store & Reheat
Leftover pesto potatoes can be stored easily in the fridge or in the freezer. To store them in the fridge, simply put them in an airtight container or plastic bag and store them in the fridge for up to 3 days.
To store in the freezer- Transfer the potatoes into a Ziploc, or an airtight container, label them, then store them in the freezer for up to 2 months.
How To Reheat
In the Oven- Transfer the potatoes to a baking tray, put it in the oven, and bake at 380F for 8 minutes or until warmed through and crispy.
In the Air Fryer- Arrange in the air fryer basket or tray and air fryer at 180C for 4-5 minutes or until warmed through.
In the Microwave- Transfer to a microwavable plate, cover, then microwave at high settings at 30 seconds intervals till heated through.
Tips
- Red potatoes and baby potatoes also work for this recipe however potatoes like Maris Piper, King Edward, and Yukon gold are best for it.
- Spray the roasting pan or baking sheet with cooking spray or line it with tin foil prior to placing the potatoes on it. This will make cleanup a breeze!
- To make it cheesy, about halfway through cooking, take the tray out of the oven and sprinkle the potatoes with grated parmesan cheese. Allow the cheese to melt on them for the remainder of the cooking process.
- You can squeeze some fresh lemon juice over the potatoes after you take them out of the oven. The lively and bright flavor of the lemon juice really adds an amazing touch to this recipe!
FAQs
No! Using store bought pesto is a great way to save time, but you are more than welcome to use homemade pesto sauce.
Pesto sauce already contains oil in it. Depending on the brand of pesto sauce that you use it might contain olive oil, palm oil, or soybean oil. The oil from the pesto adds an added punch since it is already infused with the flavors of crushed basil and pine nuts.
No, that is not necessary for most varieties of potatoes. The oil from the pesto sauce will help soften the skin even more, and will also help the outside of the potato get nice and crispy. If you are planning on using potatoes with thick or tough skin, feel free to parboil the quartered potatoes for about 5-6 minutes. Be sure to pat the potatoes thoroughly dry before tossing them in the pesto sauce and roasting.
More Potato Sides Recipes
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Recipe
Pesto Potatoes Recipe
Equipment
- Bowl
- Knife
- Baking tray
Ingredients
- 500 g (1lb) Potatoes
- 2-3 tablespoons Pesto
- ¼ teaspoon Black pepper
- Salt to taste
- 1 tablespoon Vegetable or Sunflower Oil
Instructions
- Preheat oven to 400FWash the potatoes thoroughly making sure the skin is clean and that there is no dirt or other residue left on it.
- Once the potatoes have been washed, pat them dry and cut them. Try to cut them into equal sizes so that they cook uniformly. If not, you will end up with some potato chunks that are still hard and others that are tender.
- Add the potatoes to a large bowl then add in pesto, oil, salt, and pepper. Thoroughly mix them together so the pesto coats all sides of the potatoes.
- Transfer the potatoes to a baking tray making sure to space them evenly.
- Place the potatoes into the oven and roast for 20 minutes. Remove the pan from the oven and give the potatoes a quick stir, then place them back into the oven for another 10-15 minutes or until cooked tender inside and the skin is crispy.You will be able to tell that the potatoes are done cooking when they are crispy on the outside and tender on the inside.
- Remove from the oven, allow them to cool for a few minutes, and serve while still warm.
Notes
- Red potatoes and baby potatoes also work for this recipe however potatoes like Maris Piper, King Edward, and Yukon gold are best for it.
- Spray the roasting pan or baking sheet with cooking spray or line it with tin foil prior to placing the potatoes on it. This will make cleanup a breeze!
- To make it cheesy, about halfway through cooking, take the tray out of the oven and sprinkle the potatoes with grated parmesan cheese. Allow the cheese to melt on them for the remainder of the cooking process.
- You can squeeze some fresh lemon juice over the potatoes after you take them out of the oven. The lively and bright flavor of the lemon juice really adds an amazing touch to this recipe!
Nutrition
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