Get ready to transform ordinary baby potatoes into a culinary masterpiece that will have everyone at your dinner table begging for seconds! These roasted baby potatoes with pesto are not just a side dish – they're a flavor explosion that combines the perfect crispy exterior with a luscious, herby pesto coating. Whether you're a busy home cook or a weekend culinary enthusiast, this recipe promises restaurant-quality results with minimal effort and maximum deliciousness.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound baby potatoes
- 1/4 cup pesto sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). This high temperature will help create crispy, golden-brown potatoes.
- Wash the baby potatoes thoroughly under cool running water to remove any dirt or debris. Pat them completely dry using clean kitchen towels or paper towels.
- Cut the baby potatoes in half lengthwise to ensure even cooking and maximize crispy surfaces. If some potatoes are significantly larger, consider quartering them to maintain uniform size.
- In a large mixing bowl, toss the halved potatoes with olive oil, ensuring each potato is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the seasoned potatoes in a single layer on a large baking sheet, making sure they are not overcrowded. This allows proper heat circulation and helps achieve crispy edges.
- Roast the potatoes in the preheated oven for 25-30 minutes, turning them once halfway through cooking to ensure even browning.
- Once potatoes are golden brown and crisp on the outside and tender on the inside, remove from the oven.
- Transfer the hot roasted potatoes back to the mixing bowl and drizzle with pesto sauce. Gently toss to coat each potato evenly with the herby, garlicky pesto.
- Serve immediately while hot, garnishing with additional fresh basil leaves or grated Parmesan cheese if desired.
Tips
- Choose the Right Potatoes: Baby potatoes work best for this recipe, as they provide a naturally creamy interior and crisp up beautifully.
- Drying is Key: Always ensure your potatoes are completely dry before roasting. Excess moisture prevents that coveted crispy golden exterior.
- Don't Overcrowd the Pan: Give your potatoes breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting, which means goodbye crispy edges!
- Temperature Matters: A high oven temperature (425°F) is crucial for achieving that perfect golden-brown crunch.
- Toss with Pesto Carefully: Add the pesto while the potatoes are still hot to help the sauce adhere and release its maximum flavor.
- Optional Upgrades: For extra flavor, try adding minced garlic or fresh herbs like rosemary before roasting, or sprinkle some grated Parmesan cheese on top before serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 5mg
