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Roasted pesto baby potatoes on a serving plate with two forks.

Roasted Pesto Baby Potatoes

Fresh and herby, baby potatoes are roasted in a flavorful pesto sauce for a quick and easy side that only requires 2 ingredients!
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 2 to 3 servings
Calories: 302kcal
Author: Betty Davies

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.

Nutrition

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