I had an abundance of basil in my garden this summer, so I made and froze a lot of pesto. I love being able to have fresh pesto handy during the fall and winter months for things like these Roasted Pesto Potatoes.
Of course, if you don’t have a stash of pesto in your freezer, the store-bought variety will work just fine.
These pesto potatoes are so easy to prepare. As the name suggests, all you have to do is roast some potatoes, then toss them with pesto just before serving.
Pesto is already loaded with so many great flavors, like garlic, basil and Parmesan cheese, there’s really nothing else you need to add.
They potatoes are always a hit when I serve them at holiday meals, or any other time of year. And nobody has to know how easy they are to make.
This is such great way to change-up the usual roasted potatoes without doing anything too crazy, and they’re a perfect accompaniment to almost any meal.
Any kind of potato will work in this recipe. Russet, red, or Yukon Gold are all great, so use whatever you have on hand. You can never go wrong serving potatoes as a side dish, at least at my house, and this pesto version is a family favorite.
If you’re looking for an easy side to make your average week night meal a little more exciting, then you need these Roasted Pesto Potatoes in your life!
Be sure to save this recipe for Roasted Pesto Potatoes to your favorite Pinterest board for later.
Roasted Pesto Potatoes
- Yield: 4-6 servings
- 1.5 pounds small red potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/3 cup basil pesto
- Preheat oven to 400 degrees.
- In a large baking dish, toss potatoes with olive oil. Season with salt and pepper.
- Bake for 25-30 minutes, until potatoes are tender and golden brown.
- In a large bowl, toss potatoes with pesto; serve.
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Who Dished it Up First: This is an original recipe.