I have been meaning to post the recipe for these Roasted Baby Potatoes with Pesto for a while now. I don’t know what took me so long, they are seriously the best potatoes ever. And so easy!
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Gorgeous Aren’t They?
Roasted until the skin is crispy perfection, tossed in the freshest basil pesto and then smashed, these baby spuds make the perfect side dish for chicken, fish or beef! Notice those sweet caramelized shallots mixed in…drool.
Homemade pesto literally takes two minutes to make and it stands head and shoulders above any store bought or jarred pesto.To avoid waste and get the freshest possible pesto I prefer to buy/grow a basil plant and use what I need as I need it. When I buy cut basil it always browns and dries out before I can use it all.
Simply place garlic, basil, parmesan, pine nuts, a little sea salt and extra virgin olive oil in a food processor and process until the pesto looks like a paste. So quick and easy, and it tastes and smells heavenly!
Once you learn how easy it is to make homemade pesto you will use it for so many things. I use pesto on pasta and pizzas, in sandwiches and wraps, to top salmon, and for salad dressings, it’s very versatile. And so good for you!
When tossed with warm potatoes the pesto adds moisture and flavor. Seriously, are these potatoes not swoon worthy?
The Recipe: Roasted Baby Potatoes with Pesto
Tips and what you will need: use ‘new’ or baby potatoes for best results. You will need a food processor to make pesto, a microplane to grate parmesan, and a rimmed cookie sheet covered with unbleached parchment paper. As always you need a good knife! This recipe is gluten free.
Roasted Baby Potatoes with Pesto
Yield 6 -8
- 3 pounds baby or ‘new’ potatoes (pierce each with a fork once)
- 6 large size shallots, peeled and quartered
- 2 tablespoons extra virgin olive oil (give or take)
- sea salt
- freshly ground pepper
- 2 cups fresh basil leaves, packed
- ⅓ cup extra virgin olive oil
- ⅓ cup pine nuts
- 1-2 medium sized garlic cloves, peeled
- sea salt and freshly ground black pepper to taste
- 1/3 cup freshly shredded Parmesan cheese (skip if you live dairy free)
- Preheat oven to 400 degrees, place oven rack in upper third of oven
- Place potatoes and shallots on a parchment covered cookie sheet
- pierce each potato with a fork
- drizzle with olive oil and toss (use enough olive oil that potatoes and shallots are coated)
- sprinkle generously with sea salt and pepper
- place in oven and cook for 40-45 minutes or until potato skins are crispy and browned and centers are cooked through
- While potatoes cook, make pesto:
- Pulse garlic in food processor
- Add basil leaves, pine nuts and parmesan
- Puree in processor, slowly adding olive oil till desired consistency is achieved
- Add a generous pinch of sea salt and a few turns of fresh pepper, scrape down sides of processor and process again adding more olive oil if necessary
- When potatoes are done remove from oven
- Spoon pesto onto potatoes and toss until potatoes are covered with pesto
- Smash potatoes with a metal spatula or wooden spoon, serve (you can also opt to not smash, but I like the way it looks)
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