Pesto Roast Potatoes

Given my adoration of all things basil and pesto related (I am desperate to make a basil ice cream to serve with roasted strawberries soon), I was on a roll after my pesto mash revelation and had another gift of an idea: pesto roast potatoes! My goodness, they were dangerously delicious!

Pesto Roast Potatoes

Now I hesitate, once again, to call this a recipe as it is simply ‘roast some potatoes in pesto’ but I will aim to give my method and perhaps a tip or two.


  • Enough potatoes to serve however many you are feeding, peeled and chopped (I tend to find one medium-large potato will serve two people)
  • 1 tbsp of olive oil (for every two portions of potatoes, i.e. if serving 4 people, use 2 tbsp)
  • 1 tbsp of pesto (for every two portions) (If strictly non-dairy paleo then you may wish to make your own Parmesan-free-pesto by blitzing some olive oil, basil, garlic, lemon juice, salt, pepper and pine nuts in a food processor.)


  1. Preheat the oven to 180°C.
  2. Par boil the potato chunks for 10 minutes.
  3. Whilst the potatoes are boiling, mix the olive oil and pesto in a deep baking tray and a couple of minutes before the potatoes are done boiling, pop the tray in the oven to warm the oil and pesto.
  4. Drain the potatoes and then transfer them to the warmed tray, shake them around (or use a spoon) to make sure the potatoes are all completely coated in the pesto mix.
  5. Bake for 40 mins, until they begin to crisp up and get crunchy.
  6. Serve with a dinner of your choice (or eat as a decadent snack) and be careful not to burn yourself!

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