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!).


Pesto Roasted Potatoes

By author Dish Ditty Recipes


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


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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