Pesto Potatoes are an easy, flavour-packed side dish for the whole family to enjoy. Crispy on the outside and soft on the inside, baby potatoes are coated in basil pesto which bakes to a deep savoury flavour. They’re an easy upgrade from plain roast potatoes! With just a handful of ingredients and minimal prep, they make the perfect addition to weeknight dinners or a tasty potato side dish for special occasions.
Why you’ll love this pesto roasted potatoes recipe
Firstly, they’re delicious! The combination of creamy baby potatoes, tasty pesto and melty Parmesan is sure to please. When baked, the basil pesto coating turns to a yummy, savoury crispy skin.
They’re a great way to fancy up plain potatoes from scratch. Store-bought potato sides often come with preservatives, extra oil or unnecessary salt. These homemade Pesto Potatoes are a whole food alternative that still delivers on flavour.
Best of all, these pesto baked potatoes are really easy – you don’t even need to peel the potatoes! Just halve, toss, roast, and sprinkle with cheese.
Ingredients in Pesto Potatoes
Here’s what you’ll need to make these basil pesto potatoes:
Baby potatoes – Red or white baby potatoes work best. They’re really easy to prep, because their delicate skin doesn’t need peeling. Their creamy texture holds up well when roasted too, and they cook quickly!
Pesto – Use a good-quality basil pesto for the best flavour, or homemade if you have some on hand. Use a nut-free pesto if needing to be allergy-friendly. You can also choose a vegan pesto if needing dairy-free.
Olive oil – Helps the potatoes roast to golden perfection and carry the pesto flavour.
Black pepper – Adds a little seasoning and enhances the pesto’s flavour.
Salt – Optional, for family members over 12 months.
Parmesan cheese – Sprinkled at the end and melted in the oven, it adds a deliciously cheesy, slightly crispy finish. You can reserve baby/toddler’s portion if you like before sprinkling. Substitute with plant-based cheese if needing dairy-free/vegan.
How to make Pesto Potatoes
This is a really easy potato side dish recipe! Here’s a summary of how to make it.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps.
Step 1: Preheat your oven.
Step 2: Prepare the potatoes by washing (if needed) and halving them. Put them in a large bowl and add olive oil, pesto, pepper, and salt (if using). Toss until the potatoes are well coated.
Step 3: Arrange the potatoes on the baking tray, leaving little space between them. Drizzle over any leftover pesto oil from the bowl.
Step 4: Roast for 15 minutes, then toss and roast for another 12 minutes, or until golden brown and tender.
Step 5: Remove from the oven, sprinkle over Parmesan, and return to bake for 1–2 minutes until the cheese is melted. Serve warm.
Serving
These Pesto Potatoes make a great side dish for family dinners. They pair perfectly with grilled chicken, roasted meats or fish, but are just as tasty alongside veggie mains. Serve them alongside this Parmesan Roasted Broccoli and a protein for easy meal prep!
SERVING FOR TODDLERS/BABIES: For babies and toddlers, serve the potatoes cut into bite-sized pieces. You can also mash them lightly for younger babies, but just make sure the crispy skin is chopped enough for them to eat safely.
Storing, making ahead and reheating
STORING: Leftover potatoes can be stored in an airtight container in the fridge for up to 3 days.
These aren’t ideal for freezing, as the texture of potatoes tends to change once thawed.
MAKING AHEAD: These potatoes are great for meal prep – make a batch on Sunday and reheat as needed through the week for an easy side dish. They won’t be quite as crispy as freshly made, but if it’s a busy weeknight and you need to feed the family fast, they’ll still satisfy!
REHEATING: Reheat in the oven at 200°C/400°F (180°C fan forced) for 10-12 minutes to bring back their crispiness.
Looking for more potato side dishes? Try this creamy French Onion Potato Bake – potato slices are layered in a creamy French onion-flavoured sauce, topped with cheese and then oven baked until golden and bubbly.
If you make these Pesto Potatoes, please leave a 🌟 star rating and 📝 comment below. I love hearing how my recipes work for you and your family! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more kid-friendly side dishes.
Enjoy,
Chloe x
Pesto Potatoes
Category: SidesIngredients
- 750 g baby potatoes red or white variety (Note 1)
- 1 tbs olive oil
- 3 tbs pesto (Note 2)
- 1/2 tsp ground black pepper
- 1/4 tsp salt for family over 12 months
- 3 tbs Parmesan cheese grated
- extra pesto optional for serving
Instructions
- Pre-heat oven to 220°C/425°F (200°C fan-forced). Line a baking tray with baking paper/parchment paper or lightly grease with oil.
- Wash 750 g baby potatoes if needed. Halve and put in a bowl with 1 tbs olive oil, 3 tbs pesto, 1/2 tsp ground black pepper and 1/4 tsp salt. Toss well to coat.
- Transfer the potatoes to the baking tray, leaving a little space between them. Drizzle over any leftover pesto oil.
- Roast for 15 minutes. Toss the potatoes and roast for another 12 minutes until browned and tender.
- Remove the tray from the oven. Push the potatoes together to group them (this helps with cheese sprinkling). Sprinkle over 3 tbs Parmesan cheese. Return to the oven for 1 to 2 minutes, until cheese is melted. Serve with optional extra pesto.
One Response
We love this easy potato side dish – great flavour for minimal prep!