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Crispy Pesto Potatoes

Crispy Pesto Potatoes

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You're two ingredients away from this delicious, quick side dish - a perfect companion to any entree.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet


  1. PREHEAT broiler. Line baking sheet with heavy-duty foil.
  2. PLACE hot potatoes and pesto in large bowl; toss to coat. Spread potatoes on prepared baking sheet.
  3. BROIL about 5 inches from heat for 4 to 5 minutes or until potatoes are lightly browned.
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Rebecca P.

While this recipe is simple, it's a bit misleading. I roasted the potatoes, tossing them first in oil and a little salt, at 350 degrees F for about 20 minutes. Then I followed the recipe, substituting my home made pesto. In the winter, I would you this brand. Tastes really good.


These are simple and easy to make. They are a nice change from potatoes with olive oil and rosemary. My husband and I enjoyed them and since it is made with ingredients I typically have on hand I will be sure to make again. the potatoes have just a little tange from the pesto, a little fresh ground pepper and they were perfect.


Maybe people already know this, but the potatoes need to be in a single layer. I had some done perfectly, and others almost raw. I liked the taste, but I put them back in the oven at 400F for 20 mins to cook through.