Simple pesto roasted potatoes are a delicious, easy, and healthy side dish for any meal!
First things first: Happy Friday!
So I totally missed a St. Patrick's Day post this year, but I think you'll forgive me.
It was going to be these simple pesto roasted potatoes (Irish fare at its simplest... potatoes ;)), but I think you'll agree that this would be an excellent side dish for any time of year -- potato-y holiday or not.
For starters, PESTO. Can I just say I put it on nearly everything? Eggs, toast, breakfast sandwiches, all sandwiches, chicken, salmon, veggies, pasta, pizza... the list continues.
Lately I've been really into a vegan kale, cashew, and basil pesto from Trader Joe's. If you have a TJ's near you, please please please do yourself a favor and add this pesto to your grocery list. I'm not vegan, but I like a lot of vegan food, and this pesto is SO GOOD. Suffice it to say it's been a weekly staple for me for several months now (which gives you an idea you how much pesto I go through in a week...yeesh!).
But truly any pesto will work for this recipe -- homemade or store-bought (all the spring and summer herbs, please!). Just pick -- or make -- your favorite kind.
Now, potatoes. Beliefs about potatoes interest me because I think they get a bad rap when it comes to whether or not they're "healthy". My personal opinion? They're very healthy! They are whole, unprocessed foods (come from the ground), contain plenty of micronutrients (nearly double the potassium of a banana), fiber, and even some protein. I think they just got a bad reputation from being turned into French fries in deep friers, in which case YES, you should avoid them. Maybe low carb trends influenced potato dislike a bit, too.
I will note that they're classified as nightshades (along with tomatoes, peppers, and eggplant), to which some people might have an allergy or sensitivity. There are many perspectives on this, including some views that nightshades aren't good for you, but I personally agree with not eliminating entire food groups from your diet unless absolutely necessary. (This article pretty much sums up my thoughts). Of course there are exceptions on an individual basis (allergies, personal preferences, etc.). But in general, if eating potatoes doesn't negatively impact the way your body feels, and you like them, you can feel fine about including them in your diet. With the exception of the deep fried kind 😉
And these simple pesto roasted potatoes? Totally fit the bill.
They're ridiculously easy to make, and are a perfect side dish to meat, fish, or even eggs. The only thing that would take a few extra steps is if you make your own pesto, but even that's rather quick and easy.
All you have to do to make simple pesto roasted potatoes is preheat your oven to 400 degrees. Then, cut some baby red potatoes (or any variety of small potatoes), into quarters. Chop a red onion into large chunks. Toss the potato and onion pieces in the pesto, and roast. It's seriously THAT easy.
And if you really want to impress, toss them with some fresh basil after they're done. Whoa, fancy.
There's a slight (100%) chance I dipped these in even more pesto when I ate them.
AND I tried them with ketchup too. I KNOW, I know, sorry. I don't know why I did that. Maybe it ruined the integrity of the pesto... but I won't say I didn't like it.
Do you have potato hesitations? Do you have a favorite kind of pesto??
Let me know in the comments 🙂Print
Simple Pesto Roasted Potatoes
These pesto roasted potatoes are a simple, healthy side dish for any meal or season with potatoes, red onions, and pesto.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: ~5 cups
- Category: Side Dish
- Method: Roast
- Cuisine: Mediterranean
- 1 lb. baby red potatoes (or another variety of small potatoes), quartered
- 1 red onion, peeled and diced large
- ⅓ cup of your favorite pesto
- ¼ teaspoon each salt and pepper, plus more to taste
- Preheat & prep. Preheat oven to 400 degrees. Line a sheet pan with foil.
- Combine pesto, potatoes, and onions. Place the potatoes and onions in a large bowl. Scoop pesto into the bowl of potatoes and onions and toss until evenly coated, adding more if necessary. Add salt and pepper, and toss once more.
- Roast. Spread potato mixture evenly onto a sheet pan and bake at 400 degrees for about 30 minutes, or until potatoes are browned and completely cooked through (pierce one with a fork -- it should be soft).
- Serve. Allow to cool for a few minutes, and serve with more pesto or a drizzle of olive oil.
Keywords: pesto roasted potatoes