These roasted pesto potatoes are one of my favorite summer side dishes. They're perfect for serving at a barbecue or for dining al fresco with family or friends this year! The potatoes are par-boiled and then roasted before being tossed in a simple homemade pesto for the perfect side.

This recipe was all the more delicious because it was made with potatoes that I dug up from our allotment and from fresh basil that I've grown from seed and is now thriving on my windowsill, but of course, store-bought ingredients will work just as well!

For some ideas on what to serve with your pesto potatoes, try this homemade flatbread recipe, these harissa roasted chickpeas, and these zucchini fritters.

For more potato goodness, these Greek lemon potatoes are a must-try!

This recipe was all the more delicious because it was made with potatoes that I dug up from our allotment, and from fresh basil that I've grown from seed and is now thriving on my windowsill.

Ingredient Notes

• Potatoes: New potatoes (baby potatoes) would be a great option for this recipe as they're often in season during the summer months, but regular white potatoes work just as well. Chop into small chunks before par-boiling and roasting.
  
• Baking soda: A pinch of baking soda is a must while par-boiling your potatoes, as it helps them get super fluffy!
  
• Olive oil: Drizzle your potatoes with olive oil before roasting for the perfect crispy texture and taste.
  
• Basil: Fresh basil leaves are the key ingredient in pesto. You could also use a mix of fresh basil combined with parsley, cilantro, or even arugula for a fresh herby pesto.
  
• Garlic: Use fresh garlic to give your pesto a bit of a punch.
  
• Lemon: Adds freshness and zing to your pesto. Some lemon zest gives the potatoes an extra oomf.
  
• Pine nuts: Pine nuts add a great bit of texture and flavor to your pesto when finely blended.

How To Make These Roasted Pesto Potatoes

Step 1) Par-Boil The Potatoes

Before roasting these potatoes, we're going to par-boil them to ensure they're super soft and fluffy.

Chop your potatoes into chunks (you can definitely peel them if you prefer - the skins don't bother me and it's less work not to peel them so I don't!), then par boil in a saucepan of water with a pinch of baking soda for about 10 minutes.

This is a must for extra crispy, fluffy roast potatoes. Once they're par-boiled, drain, then tip back in the pan, place the lid on, and shake to fluff up the potatoes for about 10 seconds.

Step 2) Roast the Potatoes

Tip the potatoes out onto a baking tray and coat with olive oil and some salt. 

Roast for about 35 minutes.

Step 3) Add the Pesto

To make the pesto, all you need to do is combine fresh basil, lemon juice, salt and pepper (I like lots of black pepper!), pine nuts, and garlic with a little water. You could add more olive oil but since the potatoes are roasted in oil I prefer to stick to no oil.

Spoon over some of your home made pesto, then roast them for another 10 minutes. Grate over some lemon zest and add fresh basil leaves to finish your dish off.

Storage

Store any leftover pesto potatoes for 3-5 days in an airtight container in the fridge. These pesto potatoes can be enjoyed hot or cold!

FAQs

Can I use any type of potato for this recipe?

Yes, you can use any type of potato, but waxy potatoes like baby potatoes or fingerling potatoes tend to hold their shape better during roasting. However, russet or Yukon gold potatoes will work just fine too if you prefer a fluffier texture.

Can I make the pesto ahead of time?

Absolutely! You can prepare the pesto up to 2-3 days ahead of time and store it in an airtight container in the refrigerator. Just make sure to drizzle a little olive oil on top to prevent the pesto from turning brown.

Can I use store-bought pesto instead of homemade?

Yes, store-bought pesto can be a convenient option if you're short on time. Look for a high-quality, fresh pesto for the best flavor. However, homemade pesto tends to have a fresher and more vibrant taste.

How do I prevent the potatoes from becoming soggy?

To avoid soggy potatoes, make sure to dry them thoroughly after washing. Also, use a high heat when roasting, and avoid overcrowding the baking sheet to ensure the potatoes roast evenly and become crispy.

Can I add other vegetables to this recipe?

Yes! Feel free to add other vegetables like cherry tomatoes, bell peppers, or zucchini to the roasting pan. Just ensure that the vegetables you add have a similar cooking time to the potatoes, or you may need to adjust the roasting time accordingly.