If you're looking for a easy and yummy side dish, look no further than these roasted pesto potatoes.
They come together in no-time and go with pretty much any main dish.
They'll become a regular on your menu rotation!
How to make roasted pesto potatoes
Featured Ingredients
- Potatoes: Baby potatoes of any variety.
- Basil: The base of any great traditional pesto.
- Spinach: I add a handful of spinach for a boost of nutrition and to make the pesto more cost-effective (basil is expensive!).
- Parmesan: Fresh, for the pesto.
- Nuts: Provides texture and nuttiness to the pesto.
- I usually use pine nuts or walnuts.
- Garlic: A fresh clove or two.
- Olive oil: For both roasting the potatoes and making the pesto.
Step-by-Step Instructions
- Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
- Place potatoes on the baking sheet and toss with oil. Roast 25 minutes.
- While the potatoes are roasting, place basil, spinach, Parmesan, nuts, garlic, salt and pepper in the bowl of a food processor.
- Turn on low speed and drizzle olive oil in through the vegetable shoot until desired texture is reached. Taste and adjust seasoning, if necessary.
- Pull potatoes out of the oven and toss with pesto sauce.
- Roast for an additional 5 minutes, until potatoes are fork tender.
- Serve potatoes with chopped basil and Parmesan cheese, as desired.
Recipe Substitutions and Alterations
- For the potatoes: Any variety of baby potatoes will work.
- Or, you can use larger potatoes and cut then into quarters or halves.
- For the pesto: You can follow my directions for making homemade pesto.
- Or, use your favorite store-bought pesto as a shortcut!
Nutrition Considerations
- To make them gluten free: This recipe does not contain gluten.
- Be sure all ingredients are gluten free.
- To make them dairy free: This recipe does not contain dairy.
- To make them vegan: Swap the Parmesan for nutritional yeast.
- To make them nut free: Skip the nuts in the pesto recipe.
- Be sure all ingredients you choose are nut free.
- To make them egg free: This recipe does not contain eggs.
Side dishes to swoon over:
- Maple Mustard Brussels Sprouts
- Bacon and Corn Fritters
- Balsamic Green Beans with Bacon
- Roasted Delicata Squash with Walnut Crumble
- Yukon Gold Mashed Potatoes
Roasted Pesto Potatoes
These roasted baby potatoes with homemade basil pesto are a perfect side dish for your dinner.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: Serves 4
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1-pound baby potatoes
- 1 tablespoon oil
- ¾ cup fresh basil leaves + more for serving
- ½ cup fresh spinach leaves
- ¼ cup fresh Parmesan cheese + more for serving
- ¼ cup nuts (pine, walnuts)
- 3 cloves garlic, peeled
- ¼ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ¼ cup + 2 tablespoons olive oil
Instructions
- Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
- Place potatoes on the baking sheet and toss with oil. Roast 25 minutes.
- While the potatoes are roasting, place basil, spinach, Parmesan, nuts, garlic, salt and pepper in the bowl of a food processor. Turn on low speed and drizzle olive oil in through the vegetable shoot until desired texture is reached. Taste and adjust seasoning, if necessary.
- Pull potatoes out of the oven and toss with pesto sauce. Roast for an additional 5 minutes, until potatoes are fork tender.
- Serve potatoes with chopped basil and Parmesan cheese, as desired.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 364
- Sugar: 1 g
- Sodium: 242 mg
- Fat: 29 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 5 mg
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