Go Back
Print

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

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 pepperĀ 
  • Pesto click for traditional pesto, or dairy free vegan pesto (link above in blog post)

Instructions

  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:

  1. When potatoes are done remove from oven
  2. Spoon pesto onto potatoes and toss until potatoes are covered with pesto
  3. Leave potatoes as is or mash potatoes with a metal spatula or wooden spoon, serveĀ