Anything mini is automatically delicious and not to mention, cute! Fingerling potatoes are perfect for roasting and are so low maintenance. They really do well with simple seasoning and can be left in the oven to crisp up. I like using non-stick baking sheets for these potatoes to ensure I can eat all the crispy bits and that none will be left on the pan. I had plenty of leftover Basil Pesto from last week, so I wanted to incorporate it into another dish. Simple roasted potatoes are jazzed up with some pesto and are a perfect summer side to a salad and a grilled protein. You could even add extra pesto and chill the potatoes for a pesto potato salad.
Ingredients
Pesto – You can use any store bought pesto or make mine! Find the recipe here: Basil Pesto.
Potatoes – I like using fingerling/baby potatoes since they just require a quick scrub, no chopping required. If you want to use a bigger potato, I’d recommend using a Yukon gold or other creamy potato.
Pesto Roasted Potatoes
Ingredients
- 1 lb potatoes
- 1/2 cup pesto
- salt
- pepper
Instructions
- Thoroughly clean and dry your potatoes. If using larger potatoes, cut into fourths.
- Coat potatoes in olive oil, salt and pepper.
- Add in a single layer to a sheet tray and bake at 350F for 40 minutes.
- Remove from the oven and squish to flatten. The new crevices that have appeared will create more texture as the potatoes continue to cook.
- Drizzle more olive oil onto the potatoes and bake at 375F for another 15 minutes.
- Remove potatoes, and top with about 1/2 tsp of pesto per fingerling potato. Spread the pesto on the surface of the potato.
- Return to the oven for another ~3 minutes on broil for the pesto to toast.
- Serve immediately or chill with extra pesto mixed in for a pesto potato salad.
Need more sides? Have some Honey Balsamic Roasted Brussels Sprouts.
Serve these at your BBQ with some Black Bean Burgers.