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Roasted Pesto Potatoes
These easy oven roasted pesto potatoes only require 3 ingredients and are ready in 30 minutes. A simple but healthy side dish that really delivers on flavor!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
Calories:
168
kcal
Author:
Kristin King
Ingredients
▢
1.5
pounds
baby potatoes
▢
½
cup
pesto
▢
½
lemon, juiced
▢
½
teaspoon
salt
▢
½
teaspoon
pepper
US Customary
-
Metric
Instructions
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Wash and dry the potatoes. Cut each in half and add to a large bowl.
1.5 pounds baby potatoes
Add the remaining ingredients to the bowl and toss until coated.
½ cup pesto,
½ lemon, juiced,
½ teaspoon salt,
½ teaspoon pepper
Spread the potatoes into an even layer on the baking sheet.
Bake for 20-25 minutes, or until the potatoes are fork-tender.
Video
Notes
Use store-bought pesto or make your own!
Use nonstick cooking spray or foil on the sheet pan if you do not have parchment paper.
If you can’t find a bag of colored potatoes, you can use red or Yukon gold potatoes instead.
Substitute 2 tablespoons bottled lemon juice if you don't have a fresh lemon.
Leftovers will keep in an airtight container in the fridge for up to 3 days.
Nutrition
Calories:
168
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.05
g
|
Monounsaturated Fat:
0.003
g
|
Cholesterol:
2
mg
|
Sodium:
394
mg
|
Potassium:
482
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
420
IU
|
Vitamin C:
23
mg
|
Calcium:
48
mg
|
Iron:
1
mg