• chef janet

Roasted Pesto Potatoes

I was out to dinner last week and had a bite of my husband’s pesto mashed potatoes. The flavor combination was delicious but I’m not a big fan of mashed potatoes so I decided to try them roasted. The result was fantastic!


1 1/2 lbs potatoes, I like fingerlings or baby potatoes, russets are too mushy 5 Tbsp pesto, here’s a link if you want to make your own pesto 1 Tbsp olive oil, not extra virgin 1/2 tsp kosher salt

Pre-heat the oven to 400°

Slice the potatoes into ¼-½” slices. Try your best to make them the same thickness so they cook evenly.

Place them in a large mixing bowl, sprinkle with the salt and toss well.

Add the oil, 2 Tbsp of the pesto and toss until the potatoes are evenly coated.

Lay them out in a single layer on a sheet pan. (Yes I lined mine with tin foil or parchment because I prefer not to scrub dishes!)

It’s important to spread them out in a single layer to get a hint of crispness to them. If they are stacked, they will create too much steam.

Roast for 25 minutes. Taste one to be sure it’s cooked through. Then turn on the broiler and slide the pan in. Do not walk away! Cook for a minute or two or until they start to turn golden brown, keeping a close eye on them.

Transfer them to a bowl and toss with the remaining 3 Tbsp pesto.


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