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Roasted Baby Potatoes with Pesto
A simple side dish with a vegan, dairy free, Whole 30 option! See link above and in recipe for pesto options.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Ingredients
- 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 (the amount is completely up to you, see tips in directions below)
Instructions
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Preheat oven to 400 degrees, place oven rack in upper third of oven
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Place potatoes and shallots on a parchment covered cookie sheet or in a cast iron skillet
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pierce each potato with a fork
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drizzle with olive oil and toss (use enough olive oil that potatoes and shallots are coated)
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sprinkle generously with sea salt and pepper
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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: You can use store bought or my recipes linked above
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When potatoes are done remove from oven
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You can serve these potatoes several ways: If you prefer crispy skin, simply spoon a tiny dab on pesto on each potato. If you want to potatoes completely covered in pesto for more flavor, spoon a larger spoonful over each potato. If you want to smash them, use the bottom of a glass or a spatula to smash each potato and then spoon with pesto. Enjoy!