Is there anything better than the humble potato?! You can bake it, mash it, stuff it, make fries, add it to tacos…there are endless possibilities, including these roasted pesto potatoes. They’re simple to make with a store-bought (or homemade) pesto sauce, and make a great side dish for chicken or fish.
Potatoes are a great side dish for active women, as they’re rich in healthy carbs, potassium, and Vitamin C. Let’s get cooking!
You only need 5 simple ingredients to make this recipe:
- Baby potatoes – I love these baby tricolor potatoes, as they look so pretty and each potato has a slightly different taste and texture. But you can just as easily use baby yukon gold potatoes, or buy regular white, red, or yukon gold potatoes and chop them into chunks.
- Pesto – To make this easy, I’ve used a store-bought pesto. However, if you have fresh basil (or any other fresh green!) on hand, feel free to make your own homemade pesto. I’ve made this recipe before with my carrot top pesto and it’s equally delicious.
- Lemon – This adds a bit of brightness and acid to the recipe, balancing out the richness of the pesto.
- Salt and pepper – For seasoning, of course!
Talk about simple! You’ll find the full recipe instructions and amounts in the recipe card below, but here’s a quick overview with process photos.
Start by mixing together your halved baby potatoes with the lemon juice, pesto, salt, and pepper.
Spread those potatoes out on a baking sheet. Pop that in the oven and bake at 400 degrees for 25-30 minutes.
See? Easy peasy!
Here are some common questions that may arise as you prepare this recipe:
No. Since there is already oil in the pesto itself, you don’t need to add extra when you make this recipe.
Store in an food storage container in the refrigerator for up to 4 days.
You can reheat pesto potatoes in the microwave, but they won’t have that slightly crisp outside as when they were first roasted. You can reheat in an air fryer or oven for better texture.
More Potato Recipes
If you’re looking for more delicious potato recipes, try one of these tasty options:
- Tuna potato salad with honey mustard dressing (one of my all-time favorite meals – so tasty!)
- Air fryer baby red potatoes (a great option when you don’t want to heat up the oven)
- Greek yogurt mashed potatoes
- Vegan dill potato salad with fiddleheads
- Cajun potato salad with blackened shrimp
I hope you enjoy these roasted pesto potatoes as much as I do! If you get a chance to try them, feel free to leave a recipe rating or comment.
Roasted Pesto Potatoes
- 1 ½ lbs baby potato medley, washed and cut in half (or quarters if the potatoes are larger baby potatoes)
- ⅓ cup store-bought pesto
- ½ lemon, juiced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 400 degrees F. Lightly grease a baking sheet.
- In a large bowl, combine the halved potatoes, pesto lemon juice, salt, and pepper. Stir well, ensuring all the potatoes are coated.
- Pour the potatoes onto the baking sheet and spread them into an even layer. Place in the oven and bake for 25-35 minutes, stirring once halfway through, until the potatoes are fork-tender. (Cooking time will vary based on the size of your potatoes).
- Allow to cool for a few minutes on the pan, then add the roasted potatoes to a platter or large bowl and serve.
- Feel free to use homemade pesto instead of store-bought. You can also experiment with different types of pesto, like those made with kale, carrot tops, etc.
- This recipe makes 4-6 side dish sized servings, depending on portion size. The nutrition analysis below assumes 4 larger servings.
Share: What’s your favorite way to make potatoes? If you tried this recipe, what did you think?
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