Roasted Pesto Potatoes
Golden roasted potatoes infused with fresh basil, parsley, and Parmesan offer a flavorful, herbaceous side perfect for family dinners or summer gatherings.
Ingredients
Instructions
- Preheat oven to 425°F.
- Coat a jellyroll pan with cooking spray.
- In a bowl, toss halved potatoes with 1 tablespoon of olive oil.
- Add salt and pepper to the potatoes.
- Transfer the potatoes to the prepared pan.
- Roast, turning once, until tender, about 40 minutes.
- Meanwhile, combine chopped basil, parsley, Parmesan, and minced garlic with remaining olive oil to make the basil mixture.
- Toss the roasted potatoes with the basil mixture.
- Transfer to a serving bowl and serve.
Tips & Substitutions
For extra flavor, consider adding a squeeze of lemon juice to the pesto mixture. You can substitute the small red potatoes with baby Yukon gold or fingerling potatoes for a different texture. If you don’t have fresh herbs, try using a few teaspoons of dried basil and parsley instead, though fresh will yield the best results. Make sure to cut the potatoes evenly for uniform cooking.
Serving Suggestions
These roasted pesto potatoes make a fantastic side dish for grilled meats or fish, adding a burst of flavor to your meal. They pair beautifully with Mediterranean recipes or can be served alongside a fresh salad. For a complete vegetarian meal, consider serving them with a side of *Custard Baked In Phyllo Dough for a delightful combination.
Storage & Reheating
Store any leftover roasted pesto potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through. You can also microwave them, but the oven will help retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Pesto Potatoes contains roughly 323 calories, with 11g protein, 40g carbohydrates, and 15g fat. It is an excellent source of vitamin C (167% of the Daily Value), iron (43% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 687mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the pesto ahead of time?
Yes, you can prepare the basil mixture in advance. Store it in an airtight container in the refrigerator for up to 2 days. Just give it a good stir before tossing it with the potatoes. However, for the freshest flavor, it's best to toss the potatoes with the pesto right before serving.
What can I use instead of Parmesan cheese?
If you're looking for a substitute for Parmesan cheese, nutritional yeast works well for a dairy-free option, providing a cheesy flavor. Alternatively, you can use Pecorino Romano for a sharper taste or omit the cheese entirely for a vegan version of this dish.
Can I add other vegetables to this recipe?
Absolutely! Feel free to add vegetables like bell peppers, zucchini, or cherry tomatoes to the roasting pan. Just be sure to cut them into similar sizes to ensure even cooking. This will also enhance the dish's flavor and color, making it even more appealing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).