Last Updated on May 10, 2022 by Betty Davies
Made with just two main ingredients, these herby roasted potatoes are the perfect side dish for all your favorite meals. Quick to prep, these roasted pesto baby potatoes come out so tender and flavorful and deliciously crispy.
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Fancy up your roasted potatoes in the easiest possible way with this simple but delicious recipe.
These roasted pesto baby potatoes are fresh and herby, and it’s a great way to use up any leftover pesto. Delicious served with chicken and fish, this recipe is an effortless way to add some flavor to your plate.
The baby potatoes are roasted til crispy and tender and have a wonderfully buttery taste and texture.
Be sure to try my Pesto Garlic Bread and Roasted Pesto Asparagus too!
Why you will love this recipe!
- Quick and easy: It takes minutes to prep these seasoned potatoes before they get roasted in the oven.
- Simple ingredients: You only need two main ingredients to make this recipe, so you have no excuses!
- Dietary info: These roasted pesto baby potatoes are gluten-free. Depending on the pesto you use, you can easily make them dairy-free and vegan too,
Ingredients
- Potatoes: I use baby potatoes for this recipe. They have a waxy texture and nutty flavor. They are simple to prep with no peeling required.
- Pesto: You can use your favorite store bought or homemade pesto for this recipe.
- To serve: These ingredients are optional, but I like to serve these with some grated parmesan and lemon zest and a drizzle of fresh pesto on top.
How to make roasted pesto baby potatoes
Be sure to scroll down fo the full recipe!
- Toss the potatoes in the pesto til well coated (photo 1).
- Place on a parchment lined baking sheet in a single layer (photo 2).
- Roast til golden brown and crispy (photo 3).
Recipe Variations
This simple recipe is easy to adapt by using different types of pesto. You can use your favorite store bought pesto, or try red pesto instead of green. Make them with any of these homemade pesto recipes:
Frequently Asked Questions
I like baby potatoes for this recipe as you don’t need to par-boil them like you would starchy potatoes like Russets or Yukon Golds. Starchy potatoes will need to be peeled, par boiled til tender, the tossed in the pesto before roasting. This recipe will work well with waxy reds too.
Baby potatoes have thin skins so you don’t need to peel them. Just give them a quick wash to remove any loose dirt and then cut them in half and toss them in the pesto.
Yes! If you have an air fryer, check out my Air Fryer Baby Potatoes recipe. Toss the potatoes in the pesto before following the cooking instructions on that post.
Serving Suggestions
These roasted pesto baby potatoes work great with fish and chicken main courses. Try them with some of these favorites:
Make Ahead, Storage and Reheating
These potatoes are best prepped soon before cooking them. When you cut the potatoes they will start to oxidize and can’t slowly start to brown. Once cooked, leftovers will keep well for up to 4 days and can be reheated in the oven at 380F for 10 minutes to warm through.
Recipe Notes and Tips
- For best results pre heat the oven fully before roasting the potatoes. This will help them to cook through evenly and get extra crispy.
- Make sure that the potatoes are well coated in the pesto and roast them in an even layer on a parchment or foil lined baking sheet.
- When ready, the baby potatoes should be fork tender, but still have a little bite to them.
This pesto roasted baby potatoes recipe is such a simple way to liven up your roasties! Fresh and herby, they take minutes to prep and the cooking time is virtually hands off. With only two ingredients needed, what’s not to love?!
More Potato Side Dishes
- Portuguese Peri Peri Roasted Potatoes
- Creamy Cajun Potato Salad
- Air Fryer Mashed Potato Balls
- Air Fryer Frozen Tater Tots
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Roasted Pesto Baby Potatoes
Ingredients
- 1 pound baby potatoes (450g)
- ¼ cup pesto (4 tablespoons)
To serve (optional)
- lemon zest
- parmesan
- lemon slices
Instructions
- Preheat the oven to 400F / 200c.
- Wash the potatoes to remove and dirt. Cut in half and place in a large bowl.
- Add the pesto to the potatoes and toss to combine til well coated.
- Place on a lined baking sheet in a single layer and roast for 40 minutes, flipping halfway, til fork tender and crispy.
Notes
- For best results pre heat the oven fully before roasting the potatoes. This will help them to cook through evenly and get extra crispy.
- Make sure that the potatoes are well coated in the pesto and roast them in an even layer on a parchment or foil lined baking sheet.
- When ready, the baby potatoes should be fork tender, but still have a little bite to them.
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