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 and then tossed in the freshest basil pesto, these baby spuds make the perfect side dish for chicken, fish or beef!
The Pesto Offered Two Ways: Traditional and Dairy Free
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. For my Traditional Pesto recipe using Parmesan, click here. For my Whole 30, Vegan and Dairy free version click here! Both are amazing.
So How Easy Is It Really?
While potaoes roast, simply place garlic, basil, parmesan or (nutritional yeast), 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 these creamy warm potatoes the pesto adds a ton of flavor. These potatoes are great served as leftovers too!
The Recipe: Roasted Baby Potatoes with Pesto
Tips and what you will need: See recipes for traditional pesto here, and dairy free pesto here. Use ‘new’ or baby potatoes for best results. You will need a food processor or a blender (<—I love my Blendtec!) to make pesto, a microplane to grate parmesan (if using), and a cast iron skillet or 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 servings
A simple side dish with a vegan, dairy free, Whole 30 option! See link above and in recipe for pesto options.
- 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
- Pesto (click for traditional pesto, or dairy free pesto)
- Preheat oven to 400 degrees, place oven rack in upper third of oven
- Place potatoes and shallots on a parchment covered cookie sheet or in a cast iron skillet
- 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:
- When potatoes are done remove from oven
- Spoon pesto onto potatoes and toss until potatoes are covered with pesto
- Leave potatoes as is or mash potatoes with a metal spatula or wooden spoon, serve
Courses Side dish
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