Roasted Pesto Potatoes

In a few days, it will officially be summer. And that means that it’s also barbecue season. Time for family gatherings, fun times playing in the pool with tunes blasting, and of course, some great smelling food on the barbecue.

What’s a bbq without potato salad? But who wants all of that mayo and the fat and calories that will stick to your hips for days to come? Besides, here at U Rock Girl, we’re into trying out new things and tweaking recipes to make them nutritious and delicious. Try our Roasted Pesto Potatoes¬† at your next bbq and watch them disappear!

It’s light. It’s on the healthier side. And it’s delicious. A perfect side dish when the weather is hot hot hot.

Roasted Pesto Potatoes

Yield: 4 servings

Calories per serving: 386

Fat per serving: 18.8 (g)

Carbs per serving: 47 (g)

Protein per serving: 9.2 (g)


  • Pesto sauce:
  • 1 cup fresh basil, firmly packed
  • 1/2 cup flat-leaf parsley
  • 1/4 cup freshly grated Parmesan cheese
  • 2 Tbs pine nuts
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil
  • ---------------------------------------------------------------
  • 2 Tbs low-sodium chicken or vegetable broth
  • 2 lbs. baby red bliss potatoes, quartered
  • canola oil
  • sea salt and cracked black pepper


  1. Place all pesto sauce ingredients into a food processor and blend until smooth.
  2. Preheat oven to 400 degrees. Prepare a baking sheet by lining it with aluminum foil.
  3. Toss the potatoes in 1 tbs. canola oil and place on the baking sheet. Sprinkle with salt and pepper. Place in the oven and roast about 10-15 minutes or until lightly golden and cooked through.
  4. Remove and put potatoes into a large mixing bowl. Pour the pesto on top of the potatoes and toss to coat. Transfer to a serving bowl.
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