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If you are looking to elevate your potato side dishes or add to your unique potato recipes, this one’s for you! Trust me, fresh pesto is not just for pasta. There are so many delicious recipes that you can make with pesto; from salad dressings, to sandwich spreads, and even my favourite dip for french fries. This herbed sauce is always my go-to condiment. I even sneak it into my Homemade Marinara Sauce to boost the flavour.

If you are looking for the perfect side dish, you have to try this easy potato recipe. It is as simple as tossing your roasted potatoes in some pesto sauce and topping with some grated parmesan cheese. It is absolute perfection. The best parts of this recipe are that it is so adaptable (which we will get to below) and that you can enjoy this warm, or even as a cold pesto potato salad. Regardless of how you enjoy them, they make the perfect easy side dish.

For this recipe, I used my Oregano & Basil Pesto, or you can even use my classic Basil Pesto Recipe. You can also buy some basil pesto from the grocery store as well, or use your own original recipe.

What do you need to make these roasted potatoes with pesto…

• 2 lbs potatoes (about 4 cups)

• 2 cloves of fresh garlic, minced

• 2 tbsp of olive oil

• pinch of salt & pepper

• 3-4 tbsp of pesto

• 1/2 cup of freshly grated Parmesan

How to make pesto!

Making pesto is quite easy. All you need is a food processor, pine nuts, parmesan cheese, fresh basil, garlic cloves and good quality olive oil. You can also some fresh lemon juice as well, but this is optional. Blend for a few seconds and you have a gorgeous herb sauce that you can use in so many dishes. Find the full step-by-step directions here.

Variations for this great side dish…

• Feel free to use your preferred type of potatoes or use whatever you have on hand, like fingerling potatoes. You can also use chopped Yukon golds, russet potatoes, yellow potatoes, red potatoes and even sweet potatoes.

• Easily turn this into a vegan potato salad by making a vegan pesto. Simply replace the cheese with some nutritional yeast.

• Elevate this tasty side dish by adding in some roasted green beans and bell pepper.

• Add a little extra heat by sprinkling a tablespoon or two of red pepper flakes before adding your potatoes to the hot oven.

• For extra cheesy potatoes, top with some crumbled goat cheese and chopped spring onions for a tasty side dish.

• Add a little brightness to this dish by grating a little lemon zest right before serving.

Let’s make perfect roasted potatoes…

My favourite way to get crispy potatoes is to soak them in water before cooking. By doing this, you will draw out excess starch from the potatoes, which will help them crisp and not stick to the bottom of your pan.

If you are using a bag of baby potatoes, cut them in half or quarters (depending on the size). If using large potatoes, like Yukon gold potatoes for example…cut them into bite-sized pieces and as evenly as possible. Optional: you can peel the potato skins based on preference.

Add cut potatoes to a large bowl of cold water and let soak for at least 30 minutes. You can even do this ahead of time and let soak overnight to save on prep time. Once done soaking, drain and return to your large bowl. For best results, use a paper towel and remove as much of the water as possible. You can also let sit and air dry for a few minutes.

Preheat the oven to 400°F, then add the minced garlic, black pepper, pinch of salt, and extra virgin olive oil to the bowl and mix. Transfer the potato mixture to a large baking sheet in a single layer and let the potatoes roast in the preheated oven for 15 minutes, or until crispy since cook times may vary.

Remove the hot potatoes from the oven and add them to a large serving bowl. Add the homemade pesto to the warm potatoes and toss to coat. I love serving this simple recipe with a dollop of sour cream (optional).