Crispy Roasted Potatoes with Pesto

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Condition: Gluten Free, Vegetarian
Servings: 4 servings


  • 1 lb baby potaotes cut in half lengthwise
  • 1 tbsp pesto plus additional for serving
  • 1/4 cup parmesan fresh, plus additional for serving
  • salt and pepper to taste


  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil for easier clean up.
  • Add potatoes, a little bit of oil, and sprinkle with salt and pepper. Toss to combine.
  • Roast for 20 minutes. Remove from oven, toss with parmesan and pesto until well coated, then return potatoes to oven.
  • Cook for another 10 minutes until the potatoes are crispy on the outside and fork tender on the inside.
  • Serve with an additional drizzle of pesto and sprinkle of parmesan if desired.


Carbohydrates: 20g | Protein: 5g | Fat: 3g | Sodium: 433mg | Fiber: 3g
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As a certified LEAP therapist, Dietitian Kathleen can help you solve your digestive difficulties with cutting edge research and state of the art protocols. Co-author of Cooking with Food Sensitivities Survival Guide.