Pesto Roasted Red Potatoes
Maybe I decided to make potatoes tonight because I have the Wiggles song, “Hot Potato,” stuck in my head. If you’ve never heard it, here you go.
Starchy sides can fall into a rut easily, though. I mean, rice, pasta, potatoes. I do love simple sides, but sometimes you need a little change to a traditional dish.
Pesto Roasted Red Potatoes are a little different, but familiar enough to please everyone. And it’s no harder than buying store-bought pesto and using it as a marinade instead of olive oil, salt and pepper. Pesto is a perfect flavoring agent for simple potatoes because it has the basil, cheese, garlic, and olive oil already together. I suggest only buying the pesto that comes in the refrigerated section because it tastes so much fresher than the stuff in the pasta aisle.
I’m serving these tonight with a Chicken Sausage and Scallion Egg Pie. Pesto Roasted Red Potatoes are taking the place of hash browns.
Total Time: 1 hour and 15 minutes
Difficulty Level: Easy
3 pounds of small to medium red potatoes
8 ounces of refrigerated store bought pesto (or homemade if you’re like that)
- Preheat the oven to 425 degrees.
- Rinse the potatoes, and cut into 1 inch pieces.
- In a bowl, toss the potatoes with about 8 ounces of pesto. Let it marinate for about 10 minutes while the oven finishes heating.
- Cook the potatoes for 1 hour. After the first 30 minutes, pull the potatoes out and toss before finishing cooking for another 30 minutes. This makes the potatoes cook more evenly and helps them crisp up better.
- Serve hot.