These Pesto Roasted Potatoes are such a classic side dish that goes well with a variety of proteins! Tender potatoes, coated with flavourful pesto and roasted to crispy perfection.
Serve these potatoes as a side dish along with the most amazing sirloin tip roast you will ever eat and a side of vegetables for a Sunday roast dinner good enough to serve guests.
Like most roasted potatoes, they also taste great paired with lighter protein options like chicken or fish. Potatoes sure are versatile tasty things, and believe me, you won’t be able to get enough of these delicious pesto roasted potatoes no matter what you serve them with. They are so good, you won’t regret making them even on the hottest of summer days when you might normally hesitate to crank the oven up.
Not your basic roasted potatoes
Basic roasted potatoes are usually prepared by tossing them together with olive oil, salt and pepper and roasting them in the oven at around 400-425° F. If you’re looking for potatoes with extra flavor, then I highly suggest giving these pesto roasted potatoes a go.
You can also make these by large dicing up some yukon gold or yukon red potatoes instead of buying baby potatoes, it’s a little more economical that way and you still get the same great flavour. Either way, it’s important when dicing your potatoes that the pieces are as close to being the same size as possible. This will ensure even cooking.
Pesto Roasted Potatoes
Serves 4 | Prep time: 5 minutes | Cook time: 30 minutes
2 pounds petite red potatoes, quartered
2 tbsp olive oil
2 tbsp fresh basil, finely chopped
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons grated parmesan cheese
Preheat oven to 400 degrees F and prepare a baking sheet by greasing with nonstick cooking spray.
Combine the potatoes, olive oil, basil, garlic, salt, pepper, and parmesan cheese in a large bowl and stir until the potatoes are coated with oil and seasoning.
Spread the potatoes in a single layer over the greased baking sheet.
Bake for 30 minutes, stirring the potatoes halfway through the cook time.
Serve and enjoy!
- 2 pounds petite red potatoes quartered
- 2 tablespoons olive oil
- 2 tablespoons fresh basil finely chopped
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons grated parmesan cheese
Preheat oven to 400 degrees and prepare a baking sheet by greasing with nonstick cooking spray.
- Combine the potatoes, olive oil, basil, garlic, salt, pepper, and parmesan cheese in a large bowl. Stir until the potatoes are coated with oil and seasoning.
- Spread the potatoes in a single layer over the greased baking sheet.
- Bake for 30 minutes, stirring the potatoes halfway through the cook time.