Pesto Roasted Potatoes
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Served warm or cold as a salad, these pesto potatoes are a perfect summer side.
Course Side Dish
Keyword pesto, potatoes, roasted potatoes
- 1 lb potatoes
- 1/2 cup pesto
- salt
- pepper
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.