Roasted Baby Potatoes With Pesto

  • Author: Lovely Little Kitchen
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 6 servings 1x



  • 1.52 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


  1. 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.
  2. 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.
  3. In a large bowl, toss potatoes and tomatoes with pesto. Garnish with fresh herbs, and serve warm, room temperature, or chilled.


  • 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