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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.

Course Side Dish
Cuisine Italian
Keyword easy side dish recipe, vegan recipes, Whole30 recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Author Linda Spiker


  • 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 pepperĀ 
  • Pesto (the amount is completely up to you, see tips in directions below)


  1. Preheat oven to 400 degrees, place oven rack in upper third of oven
  2. Place potatoes and shallots on a parchment covered cookie sheet or in a cast iron skillet
  3. pierce each potato with a fork
  4. drizzle with olive oil and toss (use enough olive oil that potatoes and shallots are coated)
  5. sprinkle generously with sea salt and pepper
  6. 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

  1. When potatoes are done remove from oven
  2. 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!