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A plate of pesto roasted potatoes next to a red napkin and a fork.
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Roasted Pesto Potatoes

These pesto roasted potatoes are a delicious side dish - and so easy with only five ingredients!
Course Side Dish
Cuisine American, Italian
Keyword pesto roasted potatoes, roasted pesto potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 241kcal
Author Snacking in Sneakers

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.
 
Nutrition analysis (approximate per serving): 241 calories, 9 g fat, 1.5 g saturated fat, 360 mg sodium, 4 g fiber, 3 g sugar, 5 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 8%, Potassium: 21%, Vitamin C: 28%

Nutrition

Calories: 241kcal