Tantalize your taste buds with this pesto potatoes recipe that’s sure to become a new favorite. These potatoes are crispy on the outside, tender on the inside, and bursting with the fresh, herby flavors of pesto. Perfect for any meal, they’re a simple yet impressive side dish that’ll have everyone asking for seconds.
Why This Recipe Works
- The combination of crispy potatoes and vibrant pesto creates a perfect balance of textures and flavors.
- Using fresh basil in the pesto elevates the dish with a bright, aromatic quality that dried herbs can’t match.
- Roasting the potatoes at a high temperature ensures they’re golden and crispy without being greasy.
- This recipe is versatile and can be adapted to include your favorite type of potatoes or pesto variations.
- It’s a crowd-pleaser that’s as suitable for a weeknight dinner as it is for a special occasion.
Ingredients
- 2 pounds of baby potatoes, halved
- 1/4 cup of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of homemade or store-bought pesto
- 1/4 cup of grated Parmesan cheese (optional)
Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Small bowl for mixing pesto
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat. This ensures your potatoes won’t stick and makes cleanup a breeze. While the oven heats up, halve your baby potatoes and toss them in a large mixing bowl with olive oil, salt, and pepper until evenly coated.
Roast to Perfection
Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside. Flip them halfway through to ensure even cooking. Tip: For extra crispiness, don’t overcrowd the pan.
Mix with Pesto
Once the potatoes are done, transfer them back to the mixing bowl. Add the pesto and gently toss until all the potatoes are evenly coated. The heat from the potatoes will help the pesto adhere and its flavors to meld beautifully. Tip: If using homemade pesto, adjust the amount to taste.
Serve and Enjoy
Transfer the pesto-coated potatoes to a serving dish. Sprinkle with grated Parmesan cheese if desired, and serve immediately while they’re still warm. These potatoes are best enjoyed fresh but can be reheated in the oven to maintain their texture.
Tips and Tricks
For the best results, use baby potatoes as they roast evenly and have a naturally buttery texture. If you’re making homemade pesto, consider adding a handful of spinach for an extra nutrient boost without altering the flavor significantly. For a dairy-free version, omit the Parmesan cheese or use a vegan alternative. To save time, you can prepare the pesto in advance and store it in the fridge until ready to use. Lastly, if you’re a fan of garlic, adding a minced clove to the potatoes before roasting will give them an extra flavor kick.
Recipe Variations
- Swap baby potatoes for sweet potatoes for a sweeter, vitamin-rich alternative.
- Add cherry tomatoes and mozzarella balls to the mix for a pesto potato salad.
- Incorporate roasted garlic into the pesto for a deeper, more complex flavor.
- Use a different herb like cilantro or parsley in the pesto for a unique twist.
- Top with crispy bacon bits or pancetta for a salty, crunchy contrast.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can roast the potatoes ahead of time and store them in the fridge. Reheat them in the oven before tossing with pesto to maintain their crispiness. However, for the best texture and flavor, it’s recommended to add the pesto just before serving.
Can I use store-bought pesto?
Absolutely! Store-bought pesto is a convenient option and works well in this recipe. Just be sure to choose a high-quality brand for the best flavor. You can also customize it by adding extra ingredients like lemon zest or chili flakes.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop to help revive the potatoes’ crispiness. Note that the pesto may cause the potatoes to soften over time.
Summary
This pesto potatoes recipe is a delightful way to enjoy a classic side dish with a flavorful twist. Easy to make and adaptable to various tastes, it’s perfect for any occasion. With crispy potatoes and herby pesto, it’s a dish that’s sure to impress.