Roasted Pesto Potatoes

This is my new favourite entree, I mean, they’re potatoes…with pesto! Two of my favourite things combined into one delicious recipe that actually looks gourmet (sprinkle parsley on anything and you look pretty classy). This has been slightly altered from the recipe available here.

Yield: About 6 large servings

Time: About 1 hour


  • 2 pounds of red baby potatoes, cut in half
  • 1/4 cup prepared pesto (I used Kirkland, feel free to make your own if you’re feeling fancy)
  • 1 tbsp olive oil
  • 1 tbsp dry ranch seasoning mix (if you’d like, create your own, like this)
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • Preheat oven to 400 degrees and line a large baking sheet with parchment paper
  • Add halved potatoes to a large bowl followed by olive oil, pesto and spices, toss them around until all of them are coated
  • Bake for about 20 minutes, stir them around, then pop in for another 20 minutes until tender and golden in some places, if you’d like, leave them in for a while longer to get them extra crispy
  • Garnish with fresh parsley and freshly grated parmesan cheese



  • potatoes are given a bad reputation from people avoiding carb-filled foods but they’re an amazing whole food that’s super versatile
  • twice the amount of potassium than a banana (leave the skin on!)
  • full of Vitmain B6, which is responsible for creating red blood cells


  • containing many nutrients and healthy fats (all with simple, natural ingredients, mmm basil…)
  • the basil in it includes powerful antioxidants
  • garlic is a key ingredient, which we all know and love (heart protector, cold-fighter, cholesterol reducer) and IT’S DELICIOUS

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