Pesto Roasted Potatoes Recipe

A quick weeknight side dish to go with your roasts or bbq. Super simple with only a handful of ingredients, this side dish completes your weeknight meal.

Now that I’m on a low-carb diet, meal planning for me has been a little different.

I used to start with a meat and then pick the starch (pasta, rice, potato, tortilla, etc). Then as a last thought, I’d plan the vegetable. Many times I’d have nothing as a vegetable, so it would be frozen mixed vegetables microwaved.

How is it different now? Now I plan the veggie first. Then think of the meat. And, oops, I should prepare some kind of starch for my husband and son. This was created in one of those “uh oh, I forgot about the starch” nights. It is a super simple last minute sides that will make everyone happy (except maybe me who has to cook it but can’t eat it!).

Enjoy!

Pesto Roasted Potatoes

By author Dish Ditty Recipes

Ingredients

  • 1 bag Small Yukon Gold Potatoes (or really any potato)
  • 4 tablespoons Garlic Olive Oil
  • 2 tablespoons Prepared Pesto Sauce
  • 1 teaspoon Salt

Directions

Step 1
Preheat oven to Convection Roast at 425 degrees.
Step 2
In a large bowl, mix together the garlic olive oil, pesto and salt. Cut up potatoes into bite size chunks and toss in pesto mixture. Place on a pan lined with Non-Stick Aluminum Foil, being sure to fan out the potatoes to have a single layer.
Step 3
Roast potatoes for 25 minutes at 425. Remove from oven and serve.

Pesto Roasted Potatoes by Dish Ditty Recipes

Pesto Roasted Potatoes

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