Easy potato medley recipe that’s a perfect healthy side dish to go with just about anything. These pesto potatoes are so pretty too served with chicken and fish, this will become your next go to favorite.
Most of the time my goal isn’t to make a meal or side dish that looks “fancy”, that just isn’t my style. But….I will say that as easy as this potato medley recipe is it really does turn out kinda’ pretty! You can use bottled sauce or make our pesto with pine nuts homemade. (affiliate links present, originally published 1/17)
Either way all 5 of us like it as a side dish, or even as a warm snack at times. With a combination of different, pretty, petite potatoes and pesto, it tastes amazing! It’s an easy side dish baked in the oven that’s fabulous if you’re watching your waistline.
- Pretty right?? My kids love how the fingerling potatoes are different colors, but taste the same really.
Mixed with a bit of salt and a few herbs and olive oil it’s perfect along side some baked chicken thighs or smoked salmon! If your kids aren’t big veggie lovers they are bound to like potatoes so you should give this one a whirl.
Baked Potato Medley
Fingerling Potatoes in Oven
Typically my kids would only dunk taters in ketchup and it was the only vegetable they’d eat, not anymore. It took a while but my 3 girls really love the taste of pesto now, and would almost prefer a full plate of veggies over a steak any day. This is what you’re going to need;
- 1.5 pound baby or petite potatoes sliced in half
- I just use a jarred basil pesto you can buy online or at the store
- if you insist on homemade pesto, go right ahead
- Half of a fresh lemon juiced, or you can use bottled if that is all you have
- I like larger granules of sea salt vs. table variety
- A dash of pepper is good too
- Use a large bowl to toss to coat everything together
Pesto Fingerling Potatoes
To make this potato medley recipe going just grab a bag of mixed small potatoes at the store that come with a variety of colors. You could just use red potatoes too but the mixture is sure nice. I find them in the produce section next to the really large bags. One is the perfect size for a side that feeds all 5 of us.
- I cut each large potato into 6 pcs, or petite can just be halved. Then throw them in a bowl with everything listed, toss them and spread on a sheet pan. At the end some roasted pine nuts and/or parmesan cheese sure is nice too.
I use foil, parchment paper or a silicone baking mat on a cookie sheet to avoid sticking. Just pour it on there. I add the parmesan a bit later after these potatoes have baked about 20 minutes to avoid burning.
How to Cook Petite Potatoes in Oven
Salt and pepper are just the basics, use whatever seasonings you normally would like. Just keep in mind that the pesto has quite a bit of flavor as it is so you won’t need a whole lot. Here’s a general rundown of this simple potato recipe;
- First preheat the oven to 400 degrees F. Line a baking sheet with foil. Wash and dry the potatoes. Cut baby potatoes in half lengthwise, or in bite size pieces if they are regular size. Add them to a large bowl.
- Pour in the pesto and lemon juice to the bowl of potatoes and stir until every potato is coated. Sprinkle with salt and pepper.
- Pour onto the baking sheet in a single layer and spread them out. Roast in a preheated oven for 20-25 minutes or until fork tender.
Want to make it faster without heating up the house? Try our air fryer potatoes and onions with this same mixed variety.
You could do the same thing with baked sweet potato cubes too really. It is sometimes nice to give those a bit of a savory flavor on the outside to balance the flavors. This is the basic time and instructions but you can think way outside the box once you have the hang of it.
There are all sorts of different store bought potatoes that all have a slightly different texture and flavor so you really should try them all. You may have only thought of russets but red potatoes can be more firm and Yukon is a bit starchier so they are perfect for making French fries.
Pesto Mashed Potatoes
Now if your family only likes these mashed you could do that as well. You’d want them as tender as possible, then add to a bowl and mash away. Typically it is easier to make those without the skin in tact but keeping them on will add fiber and texture.
Pesto Roasted Potatoes
You could even slide in a 1/2 sheet cake into the oven at the same time so dessert can cool while you’re eating your meal and that’s an added bonus.
Ready to give this easy potato medley recipe a try?? Believe me, nothing I make is complicated or difficult! Easy but great recipes are where there at. When they look pretty that’s just a bonus if you ask me! If you love this you’ll love our easy spinach quiche recipe too!
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
- Preheat the oven to 400 degrees F. Line a baking sheet with foil. Wash and dry the potatoes. Cut in half lengthwise and add them to a large bowl.
- Add the pesto and lemon juice to the bowl of potatoes and stir until every potato is coated. Sprinkle with salt and pepper.
- Pour the potatoes onto the baking sheet and spread them into an even single layer. Roast in a preheated oven for 20-25 minutes, or until the potatoes are fork tender.