Roasted Pesto Potatoes
Crispy, golden-roasted potatoes are tossed in a vibrant, fresh basil pesto for a simple yet flavorful side dish. This recipe uses a quick, rustic pesto made without a food processor, coming together while the potatoes are in the oven. It's a versatile dish that pairs well with roasted chicken, fish, or steak.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 215 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 700 gsmall red potato, scrubbed and halved
- 0.75 tspsalt
- 0.25 tspblack pepper, freshly ground
For Roasting
- 1 tbspolive oil
Pesto
- 25 gfresh basil, finely chopped
- 5 gfresh parsley, finely chopped
- 15 gparmesan cheese, finely grated
- 1 clovegarlic, minced
- 1 tbspolive oil
Equipment
large bowl · baking sheet · oven · small bowl · cutting board · knife
The method
Step by step
- 1
Preheat your oven to 220°C (425°F).
About 5 min
Cook’s note: Ensuring the oven is fully preheated is key to getting a crispy exterior on the potatoes.
- 2
In a large bowl, combine the halved potatoes with the olive oil for roasting, salt, and black pepper.
About 2 min
- 3
Toss well until the potatoes are evenly coated.
About 1 min
Cook’s note: Use your hands for the most even distribution of oil and seasonings.
- 4
Spread the potatoes in a single layer on a large baking sheet.
About 2 min
Cook’s note: Don't overcrowd the pan, as this will cause the potatoes to steam instead of roast. Use two sheets if necessary.
- 5
Roast for 35-40 minutes, flipping once halfway through, until golden brown and tender.
About 40 min
Cook’s note: Test for doneness by piercing a potato with a fork; it should go in with no resistance.
- 6
While the potatoes are roasting, prepare the pesto in a small bowl by combining the chopped basil, parsley, grated parmesan, and minced garlic.
About 4 min
- 7
Stir the pesto olive oil into the herb mixture until a coarse paste forms.
About 1 min
- 8
Once roasted, transfer the hot potatoes to a large serving bowl.
About 1 min
- 9
Add the prepared pesto and toss gently to coat the potatoes completely.
About 1 min
Cook’s note: The heat from the potatoes will warm the garlic and herbs, releasing their aroma.
- 10
Serve immediately.
Per serving
Nutrition
- Calories
- 214.7kcal
- Protein
- 5.3g
- Carbs
- 30.6g
- Fat
- 8.1g
- Fibre
- 4.1g
- Sugar
- 1.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat in a 180°C (350°F) oven or an air fryer for 5-10 minutes until hot and re-crisped.
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