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–+ servings
A plate of roasted potato medley, vibrant in tricolor hues and generously coated in pesto, with a fork lifting one perfect slice.
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5 from 1 vote

Pesto Potatoes Recipe

Pesto potato medley recipe with heirloom varieties to serve with chicken and fish. Roasted fingerling potatoes in the oven are great.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: baked, fingerling potatoes, pesto, potatoes, roasted
Servings: 5
Author: Justine
Cost: 6

Equipment

  • 1 baking sheet
  • 1 Bowl

Ingredients

  • 1.5 lbs potatoes petite, sliced in half
  • 1/2 cup pesto
  • 1/2 cup lemon juiced
  • 1/2 tsp sea salt
  • 1/2 tsp pepper

Instructions

  • 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.

Nutrition

Serving: 2oz | Calories: 195kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 489mg | Potassium: 637mg | Fiber: 3g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 1mg