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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

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.