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.

Sides: Potatoes

Pesto Roasted Potatoes

• March 31, 2016

Print Recipe

Ingredients

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

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!