roasted italian potatoes with parsley pesto

by sj

Tired of boring potatoes? Need something to go along with a sandwich that isn’t fries or chips? Love potatoes? Then make this!! Forego the boring roasted potatoes or frozen fries and kick it up with some easy and quick nom nommage. Don’t relegate this to simply dinner, it’s a delicious alternative to hashbrowns or home fries at breakfast or brunch, and even good served cold or room temp for lunch or a picnic! I’m using parsley pesto to knock this one up, but you’re welcome to sub whatever green pesto suits your fancy, such as watercress + herb pesto or nice basil pesto.

roasted italian potatoes with parsley pesto featured

roasted italian potatoes with parsley pesto

Tired of boring potatoes? Need something to go along with a sandwich that isn’t fries or chips? Love potatoes? Then make this!! Forego… 10 items or less roasted italian potatoes with parsley pesto European make it paper
yield: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
rating 5.0/5
( 3 voted )


680g | 24oz petite potatoes

100g | ½ cup bell pepper (red, orange, or yellow), cut into short strips

120g | ½ medium onion, thinly sliced

25g | 1 Tbsp italian seasoning

12g | 1 Tbsp capers

14g/15ml | 1 Tbsp extra virgin olive oil

32g | 2 Tbsp parsley pesto*


Preheat oven to 450F

Toss everything but pesto together, place on a parchment lined pan and roast in oven for 45 minutes, turning and stirring half way through

When done, move to serving dish and let rest for just a few minutes before tossing with the pesto



*if you're making this nut free, make sure and use a pesto that doesn't have nuts. you don't HAVE to use my recipe for italian seasoning [but you should, you definitely should] and you can sub whatever pesto tickles your fancy, even *gasp* store bought pesto (hopefully you've made your own though.) Also, you can add a nice salty aged cheese grated on top, some nooch, some toasted nuts.....they're just gilding the lily, but who doesn't like a gilded lily?

I found the tricolor petite potatoes for a good price, you can use whatever petite or new potatoes you want here really, as well as whatever color bell pepper (though try and avoid green, they’re not as sweet and the sweetness really adds to the dish.) Here i chose orange bells because yellow and red were already in the potatoes and i wanted as much color as possible [color is good, you like color, use lots of colors]. The capers add a nice umami quality and some saltiness to the dish, if you don’t have them you can skip em and use a teensy bit more salt, the dish will still be yum.

look! my hands! they’re in the food! connect with your food people, use your hands. it’s okay, i promise.

Are you drooling yet? these are the potatoes straight from the oven, you can roast for longer if you prefer them a little crispier, and if you have an air fryer, that might be a good way to cook these instead. Alas, i have no air fryer. BTW, despite my saying to get your hands into your food, don’t do it when you’re mixing in the pesto, the potatoes are hot, they’ll burn you, which is not good. Use a spoon instead.

Now, go forth and roast!

...and now for something similar:

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More