Pesto Potatoes
Roasted potatoes get a simple, but scrumptious makeover with the addition of jarred pesto and Parmesan cheese- making these an easy, 3 ingredient side dish.
Servings: 8
Calories: 85kcal
Ingredients
- 1-2 lbs russet potatoes
- 1 10 oz jar Pesto
- 3/4-1 cup grated Parmesan cheese
Instructions
- Scrub and wash the potatoes, pat dry, and (leaving the skins on) roughly chop them up into ‘chunks’.
- Place the cut potatoes in a large zip-locking bag. Add the pesto sauce to the bag as well, seal, and shake everything around until all of the potatoes are evenly coated.
- Pour the pesto potatoes out onto a baking sheet and spread them out evenly. Sprinkle the Parmesan cheese over top.
- Bake at 450 degrees for 25-30 minutes, or until potatoes are golden.
Notes
- This recipe calls for russet potatoes, but we've also made this using red potatoes & yukon gold with great success. Any roasting potato will work in this recipe.
- You do not need to use a non stick pan. Don't be tempted to prepare the pan with non-stick cooking spray. The olive oil in the pesto will prevent the potatoes from sticking.
- While I suggest mixing the pesto and potatoes in a ziplocking bag, it's purely for convenience. I'm just trying to conserve on dishes I'll have to wash later. You can totally toss them together in a large mixing bowl, then transfer to the pan. Don't mix together on the actual pan because it will be too much pesto and a mess.
- Leave the skin on the potatoes. It's good for you.
- Do not be tempted to open the oven during cooking, and don't feel the need to toss or stir. The potatoes will crisp up and cook fine all on their own.
Nutrition
Calories: 85kcal | Carbohydrates: 10g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 147mg | Potassium: 248mg | Vitamin A: 80IU | Vitamin C: 3.2mg | Calcium: 111mg | Iron: 0.6mg