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Crispy Pesto Potatoes

Crispy Pesto Potatoes

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Buitoni(R)

Buitoni®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rebecca P.
4

Rebecca P.

7/31/2005

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.

Navy_Mommy
2

Navy_Mommy

4/26/2006

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.

VOLKSGIRL64
2

VOLKSGIRL64

12/2/2005

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.

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