Here we go! We’re just a few days shy of the calendar turning to August! The garden is getting wild! The basil is getting bigger by the second! The green beans have twirled their vines around our tomato plants, {note to self: don’t plant the beans next to the tomatoes next year!!} A handful of cherry tomatoes are ripe! The freezer is loaded with jars of the cure for our winter tastebud blahs, aka basil pistachio pesto! And Roasted Summer Pesto Potatoes have been in heavy rotation at mealtime in our house!
I have a confession to make! Your girl here doesn’t eat a ton of potatoes! Which Jeff finds downright hilarious because both sides of my family are Irish! Well, this dish has changed all that! We eat these summer nuggets of delicious several times a week as of late! See what happens when pesto coated roasted potatoes show up on your dinner plate! Spoiler alert: there won’t be a morsel left!
Seven Ingredients=Roasted Summer Pesto Potatoes!
Here’s what you need!
- Baby potatoes {also called creamer potatoes}
- Extra virgin olive oil
- The best pesto on the planet!
- Fresh lemon juice!
- Crumbled feta cheese! Mmmm! So good!
- A handful of slivered basil leaves
- A handful of halved cherry tomatoes
- Ok, so you need nine ingredients~ kosher salt, and fresh ground black pepper makes everything better!
Pop these olive oil coated cuties into the oven! And, 45 minutes later these babies are dark golden brown! The edges are chewy and caramelized! The insides are tender and fluffy! Hubba! Hubba!
Toss the rest of the ingredients with the roasted potatoes and you.are.done!
So simple! So fancy! So good! Don’t forget to take a deep inhale when you toss this together! The basil scent is so divine!
Roasted Summer Pesto Potatoes is a pretty loose recipe that is open to a million variations! Here are some ideas!
Try adding:
- Grilled zucchini planks!
- Grilled corn, shaved from the cob!
- A bit of leftover grilled steak, chicken, shrimp, or tofu!
- Strips of roasted red peppers!
- Marinated artichoke hearts!
- Kalamata olives!
- Chopped pickled green beans!
- Use crumbled goat cheese instead of the feta!
- Or small cubes of Asiago cheese! Oh, yum!
Load your plate up! Pop open a bottle of Rosé! Cue Melody Gardot! Enjoy!
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Roasted Summer Pesto Potatoes
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Roasted Summer Pesto Potatoes! Toss roasted baby potatoes with fresh basil pesto, lemon juice, and feta cheese! Looks fancy! Tastes fancy! So simple to make you’ll be making this for breakfast, lunch, and dinner!
Ingredients
1 1/4 pounds small creamer potatoes, halved
2 Tablespoons extra virgin olive oil
kosher salt & pepper, to taste
2–3 Tablespoons Basil Pistachio Feta Pesto
3 Tablespoons fresh lemon juice
1/3 cup crumbled feta cheese
a handful of slivered fresh basil leaves
a handful of halved cherry tomatoes
Instructions
- Preheat the oven to 400°
- Line a large baking tray with parchment paper or aluminum foil.
- Toss the potatoes with the olive oil in a large bowl until the potatoes are completely coated with the oil. Pour the potatoes and any oil left in the bowl onto the lined baking tray.
- Roast in the oven for 40-45 minutes. Halfway through the cooking time, flip the potatoes over. Continue baking.
- The potatoes are done when they are a deep golden color.
- Remove the potatoes from the oven and immediately put them in a large bowl. Add the lemon juice and stir to coat the potatoes with the juice.
- Add the pesto and feta cheese. Stir again to combine.
- Let the potatoes cool for a few minutes and add the slivered basil leaves and cherry tomatoes.
- Serve and say, “Yum!”.
Notes
- This is a pretty loose recipe that is open to a million ways to garnish it! Try adding leftover grilled corn, roasted red peppers, olives, chicken, steak, chocolate chips {kidding!}, or grilled planks of zucchini!
- Category: Side Dishes
- Method: Roast
- Cuisine: American
Keywords: roasted pesto potatoes, summer pesto,pesto, herb pesto, potato side dishes, summer side dishes,roasted potatoes