Change up roasted potatoes with this simple recipe for spicy pesto roasted potatoes using prepared pesto and hot chili flakes.
I would say that I crave roasted potatoes on a weekly basis. My dad is a very meat-and-potatoes type of guy and I think I inherited his love for potatoes. This recipe is a weeknight staple make with just four ingredients, one of them being pesto. A quick tip for anyone starting to find their way around the kitchen – always have a jar of pesto in the fridge. You can make pasta, spread it on chicken breasts, add it to sandwiches – the options are endless and it packs a ton of flavour. I am a huge fan of pesto for boosting flavour of many dishes – I’ve been known to even stir pesto into soups. For this recipe, all you need to do is toss some potato wedges with pesto and hot chili flakes and you have a flavour-packed delicious side dish that goes with pretty much any protein. I like the addition of chili flakes for some extra heat, but if you’re not a fan of spicy food or are making this for kids, you can always omit the chili flakes.
If you didn’t know it by now, I’m an achiever. I like to do lots of things, and I like to do them well. I hold myself to a pretty high (but healthy) standard, but things go wrong sometimes. We’re making short documentaries this semester, and before I knew it, the documentary that I’m producing had kind of headed south. We didn’t really have any direction and it was just, nothing. My professors pulled me aside and basically told me that I needed to fix this. I didn’t know how to fix it; it wasn’t my creative vision and it wasn’t my story. I was frustrated and disappointed that the film I was making was subpar. But I had to rally and figure something out. After a few gruelling weeks (some nights spent in the editing suites until 6:30am) we’re getting into the final stages now. There is finally a light at the end of the tunnel.
And now, what I am doing? I just submitted my proposal to direct/produce a documentary for my thesis project next year. What can I say, I love the challenge. Anyways, here’s the reason you’re really here, a recipe for Spicy Pesto Roasted Potatoes.
Louisa Clements
Yields 4
A simple weeknight staple using prepared pesto!
10 minPrep Time
35 minCook Time
45 minTotal Time
Save RecipeIngredients
- 2 lbs potatoes, sliced into wedges
- 2 tablespoon prepared pesto
- ½ teaspoon chili flakes
- ¼ teaspoon salt
Instructions
- Preheat oven to 400F.
- Toss potatoes with pesto and sprinkle with chili flakes.
- Dump onto baking sheet in one layer.
- Roast for 30-35 minutes or until fully cooked.
- Calories 962
- Total Fat: 12 g 18.46%
- Saturated Fat: g 0%
- Cholesterol: mg 0%
- Sodium: mg 0%
- Potassium: mg 0%
- Total Carbohydrate: 195 g %
- Sugar: g
- Protein: 24 g
- Vitamin A: 0%
- Calcium: mg 0%
- Iron: mg 0%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Let me know if you give these spicy pesto roasted potatoes a try in the comments below.
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