Roasted Pesto Potatoes are fancy enough to serve company, but ready to eat in about 25 minutes, which makes them great for weeknight meals as well.
If you follow me on Facebook, you know that quite often at 4:00 I still have no clue what’s for supper. It happens more than I like to admit. I know I’m not the only busy one out there who neglects to think ahead (at least I hope I’m not). It’s nights like this that I look through my fridge and pantry, then repeat in case I missed anything, and begin playing my own in-home version of Chopped.
That’s when I start throwing things together and when the kids ask “What’s for dinner?”, I just answer “I don’t know”, because truthfully, I have no clue what to call it.
One saving grace for me has been roasted vegetables. You take any almost veggie, toss it with some oil, salt and pepper and roast it, and it tastes amazing. I had the opportunity to test out these cute little taters from The Little Potato Company, and I won’t lie, I’d be happy eating them just boiled with a little butter and salt, but that’s not much of a recipe, is it? But these little gems are so good, and bite size, that I could just keep popping them.
But, to keep with my “use what you have on hand” motto, while checking the pantry I saw a jar of basil pesto that I bought when it was on sale, and immediately thought of this side, which pairs beautifully with roast chicken.
Roasted Pesto Potatoes
Roasted Pesto Potatoes are fancy enough to serve company, but ready to eat in about 25 minutes, which makes them great for weeknight meals as well.
Ingredients
- 1 1/2 lbs (680 g) Blushing Belle potatoes, halved
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon (2.5 ml) ground black pepper
- 1/2 teaspoon (2.5 ml) coarse salt
- 2 tablespoons (30 ml) basil pesto
- 1/4 cup (60 ml) shredded Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, coat the the potatoes with the oil, pepper and salt.
- Spread the potatoes in a single layer on the prepared baking sheet. Bake for 15-20 minutes, stirring once, or until potatoes are tender and light golden in colour.
- Place the potatoes back in the bowl you used before, and add the pesto and Parmesan cheese. Stir until evenly coated. Serve immediately.
The Little Potato Company, which is based in Alberta, Canada, has a wide variety of these cute little taters. The ones that always catch my eye in the store are the Terrific Trio, such beautiful colours. But next spring, when we get the barbecue going again, I’ll definitely be looking for these Grill Ready packs, they’d be great for camping too!
Other recipes that Little Potatoes would be great in:
Mashed Potato Pancakes
Balsamic Roasted Red Potatoes
Slow Cooker Potato Leek Soup
Disclosure: I received free potatoes from the Little Potato Company to create this recipe. The thoughts expressed are completely my own.
Hannah @ eating with alice says
Potatoes and pesto are two of my favourite things! They are both so delicious and comforting. Thanks so much for sharing