- 1 pound baby potatoes (450g)
- ¼ cup pesto (4 tablespoons)
To serve (optional)
- lemon zest
- parmesan
- lemon slices
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.
- 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.
Calories: 302kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 304mg | Potassium: 992mg | Fiber: 6g | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 59mg | Calcium: 84mg | Iron: 2mg