Pesto Roasted Potatoes Recipes

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ROASTED PESTO POTATOES



Roasted Pesto Potatoes image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 2

3/4 cup store bought pesto
1 1/2 pounds red potatoes, cut into 1 " chunks

Steps:

  • Preheat oven to 400 degrees. In a large bowl, toss together the pesto and the potatoes. Spread the potatoes out on a baking sheet. Bake for 45 minutes or until crispy and golden. Serve hot.

ROASTED NEW POTATOES WITH SPRING HERB PESTO



Roasted New Potatoes with Spring Herb Pesto image

Categories     Herb     Potato     Side     Roast     Wheat/Gluten-Free     Lemon     Rosemary     Spring     Chive     Parsley     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Make 6 servings

Number Of Ingredients 9

3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise

Steps:

  • Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

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