Pesto Roasted Potatoes

Pesto Roasted Potatoes are perfectly roasted potato wedges, seasoned with the irresistible taste of pesto. With crispy edges and creamy insides, it’s super easy to make!

I love roasted potatoes, and after many years of trying plenty of recipes and seasoning blends, I have found the perfect way to make pesto potatoes, and they take less than 30 minutes from start to finish.

I could eat these potatoes for breakfast or lunch, but we often make them as a dinner side dish. I use a pre-made pesto from the grocery store to save time and add just a touch of lemon to give them a bright and fresh flavor.

Pesto often contains pine nuts, but if you’re allergic to tree nuts, you can use basil pesto instead.

If you enjoy pesto and potatoes, you can also try these pesto and chicken stuffed sweet potatoes, the easiest meal that we love to make on busy nights. You’ll also love this pesto salmon salad with a homemade honey dijon dressing, fingerling potatoes, and filling soft boiled eggs.

Why You’ll Love This Recipe for Pesto Roasted Potatoes

So Simple to Make: Just stir together and bake. So easy!

Just Three Ingredients: No lengthy ingredient lists. Just potatoes, pesto, and lemon.

Perfect For Summer: This simple side dish is fresh and vibrant – perfect for summer BBQs and weekend dinners.

Ingredients

• Baby potatoes: Be sure to cut them into evenly sized pieces for consistent cooking.
• Pesto: You can use store-bought pesto or whip up your own if you prefer.
• Lemon juice: Choose a lemon that feels soft and juicy, and looks bright yellow.
• Salt and Black Pepper

Do I have to use baby potatoes?

I used tri-colored baby potatoes for this recipe. Usually, you’ll get a mix of white, yellow and red or purple potatoes in each bag, and I love how pretty they look once they’re roasted. They’re sweet and creamy, and because they have a thin skin, they bake up quickly and get deliciously caramelized and crispy.

But you don’t have to use baby potatoes. You can use russet potatoes, but you’ll need to cook them a bit longer, or pre-boil them for a few minutes first. Red potatoes also work well.

How to Make Pesto Roasted Potatoes

This might be the most colorful and easy-to-make side dish you’ve tried. Full of flavor, these potatoes with pesto come together in minutes and bake up hot and taste in less than a half an hour.

STEP ONE: Preheat the oven and prep the potatoes. While you oven preheats, you can wash and dry the potatoes. You can leave the peels on for this recipe. Cut the potatoes in half, then add them to a medium mixing bowl.

STEP TWO: Season the potatoes. Add the pesto to the bowl of potatoes. Squeeze the lemon juice over top, then season them with salt and pepper. Stir until the potatoes are completely covered in the mixture.

STEP THREE: Bake. Lightly spray a baking sheet with nonstick cooking spray.Spread the pesto-coated potatoes in an even layer on the baking sheet. Once the oven is preheated, roast the potatoes for 20-25 minutes or until softened through and golden brown. Enjoy while hot.

Tips and Recipe Notes

• Your potatoes should get nice and golden brown on the bottom. Keep an eye on them to make sure they don’t get too dark. Flip them over if necessary.
• You can lay parchment paper or non-stick aluminum foil on the tray to make clean up easier.

What Can I Add To This Recipe?

You don’t have to add anything to these roasted potatoes to make a delicious side dish! But if you want to add even more flavor, here are some ideas:

• Parmesan Cheese – Sprinkle a few tablespoons of freshly grated parmesan into the potatoes and pesto mixture before baking. Or, you can sprinkle some parmesan over the top of the potatoes before serving.
• Veggies – Toss in some chopped cherry tomatoes or roasted red peppers before baking for extra color.
• Fresh Herbs – Add chopped herbs like chives or a touch of rosemary for a pop of fresh flavor.

FAQs

Do I have to peel the baby potatoes?

No, peeling is totally optional! The skins add a nice flavor and extra nutrients. Just be sure to give them a good scrub before using.

How can I make this recipe vegan?

Use vegan pesto made with cashews or nutritional yeast instead of cheese.

My potatoes aren’t getting crispy! What am I doing wrong?

Make sure you cut the potatoes into small, similar-sized pieces for even cooking. Don’t overcrowd the baking sheet – this will steam the potatoes instead of roasting them.

What are some good dipping sauces for these potatoes? A dollop of sour cream or plain yogurt is a classic choice. You could also try a flavored mayonnaise like garlic aioli or chipotle mayo.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free (and dairy free) as long as you use gluten-free pesto.

What are some healthy additions to this recipe? For a more nutritious dish, add some chopped roasted vegetables like broccoli, carrots, or bell peppers. You could also use low-fat feta cheese instead of parmesan.

How to Store Leftovers

In the Fridge: These pesto potatoes are best enjoyed fresh from the oven, but leftovers can be stored in the fridge for up to 3-4 days. Let the potatoes cool completely first, then transfer them to an airtight container so they don’t dry out.

In the Freezer: I don’t recommend freezing these potatoes. The cooked potatoes will thaw a bit mushy and the pest might separate. I encourage you to eat these up while they’re fresh.

How To Reheat: For the best results, reheat leftover pesto potatoes in a skillet or oven.

• Skillet: Heat a tablespoon of olive oil in a skillet over medium heat. Add the leftover potatoes and cook, stirring occasionally, until heated through and crispy on the edges, about 5-7 minutes.
• Oven: Preheat the oven to 400°F. Spread the leftover potatoes on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

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