Roasted Pesto Potatoes
These easy roasted pesto potatoes with optional crumbled bacon make the best simple side dish that goes perfectly with any meat or fish dinner.
Servings: 6 servings
Ingredients
For the Potatoes
- 2 pounds small tri-color potatoes halved or quartered if larger
- 2 tablespoons olive oil
- salt and pepper to taste
- 4 slices of bacon cooked until crispy and chopped
For the Pesto
- 1/2 cup fresh basil
- 1 cup baby spinach
- 1 cup watercress
- 1 clove garlic
- 2 tablespoons chopped walnuts
- 1/4 cup extra virgin olive oil + 2 oz. water
- squeeze fresh lemon juice about 1 tablespoon
- salt and pepper to taste
- 1/3 cup freshly grated parmesan
Instructions
- Preheat oven to 425°F convection roast. If you don't have a convection setting, preheat to 450°F.
- Toss potatoes with olive oil, salt and pepper and place on a baking sheet in a single layer.
- Roast for 20-25 minutes, tossing occasionally while cooking until crispy.
- While potatoes roast, make the pesto by adding basil, spinach, watercress, garlic and walnuts to a food processor. Process until finely chopped.
- Scrape down the sides then turn the food processor on again and add the olive oil and water while running. Add more water if needed to get desired consistency. I don't mind this pesto being on the thicker side since it's coating the potatoes rather than being used as a pasta sauce.
- Season to taste with salt and pepper then stir in parmesan. Set aside until potatoes are done roasting.
- To assemble, toss roasted potatoes, pesto and bacon together in a large bowl.
- Serve immediately.
Video
Notes
*Use whatever greens you have on hand. Basil, spinach and watercress can be swapped out for other greens/herbs or quantities of each varied based on what you have as long as it's 2.5 cups of greens total.
Nutrition
Serving: 1SERVING | Calories: 277kcal | Carbohydrates: 21g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 12mg | Sodium: 342mg | Fiber: 2g | Sugar: 2g