Description
A quick and easy alternative to your typical potato salad, these Roasted Baby Potatoes With Pesto are absolutely delicious!
Ingredients
Scale
- 1.5 – 2 pounds baby potatoes, washed and dried well
- 1 tablespoon olive oil
- salt and pepper
- 1/3 cup prepared or homemade pesto
- 1 cup grape tomatoes
- fresh herbs to garnish
Instructions
- Preheat the oven to 400 degrees. On a large rimmed baking sheet, toss potatoes with olive oil and sprinkle with salt and pepper and spread out evenly.
- Roast for 20 minutes, then add tomatoes to the baking sheet, rolling them around a bit to coat them in the olive oil already on the baking sheet. Roast for another 15-20 minutes, or until potatoes are tender and tomatoes are bubbly and bursting.
- In a large bowl, toss potatoes and tomatoes with pesto. Garnish with fresh herbs, and serve warm, room temperature, or chilled.
Nutrition
- Serving Size: 1 Serving
- Calories: 238
- Sugar: 2.6g
- Sodium: 135mg
- Fat: 9.5g
- Saturated Fat: 1.7g
- Unsaturated Fat: 7.1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3.9g
- Protein: 5.7g
- Cholesterol: 3.3mg
