Description
These pesto roasted potatoes are a simple, healthy side dish for any meal! With only three ingredients, these potatoes are perfect for making wholesome and flavorful weeknight dinners easier.
Ingredients
Units
Scale
- 1 pound baby red potatoes (or another variety of small potatoes), quartered
- 1 red onion, peeled and diced large
- 1/3 cup of your favorite pesto
- 1/4 teaspoon each salt and pepper, plus more to taste
Instructions
- 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.
Notes
- Storage instructions. To store these potatoes, wait until they cool completely and then store them in an airtight container in the fridge for up to five days. You could also place the container in the freezer for up to three months. You can easily make these ahead and reheat them in the oven or your air fryer to crisp them up.
- Pesto. Any pesto will work for this recipe! I prefer a fresh pesto, either homemade or fresh from the store (found in a refrigerated section, not usually by the pasta sauce). The Costco pesto is amazing. If you know, you know.
- Prep Time: 5
- Cook Time: 30
- Category: Side Dish
- Method: Roast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 heaping cup
- Calories: 182
- Sugar: 3.5 g
- Sodium: 224.7 mg
- Fat: 8.8 g
- Saturated Fat: 1.6 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 3.6 g
- Cholesterol: 0 mg