November 10th, 2013

Roasted Pesto Potatoes

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 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 potatoes are so easy to prepare, and are always a hit when I serve them at holiday meals, or any other time of year. They’re a great way to change-up the usual roasted potatoes without doing anything too crazy, and they’re a perfect accompaniment to almost any meal.

Roasted Pesto Potatoes

Roasted Pesto Potatoes

Serves 4-6 servings     adjust servings


  • 1.5 pounds small red potatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/3 cup basil pesto


  1. Preheat oven to 400 degrees.
  2. In a large baking dish, toss potatoes with olive oil. Season with salt and pepper.
  3. Bake for 25-30 minutes, until potatoes are tender and golden brown.
  4. In a large bowl, toss potatoes with pesto; serve.
1 review

Who Dished it Up First: This is an original recipe.



  1. I love pesto. I bet these potatoes taste great!

  2. I wish I had an abundance of basil left in my garden! When I don’t have any side ideas, I always just simply roast spotatoes with a little bit of olive oil, salt and pepper; they’re great, but gets a little boring after a while. I’m going to have to try this spin on them!


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