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Pesto Roasted Potatoes

By Sarah On   |  Updated:

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These pesto roasted potatoes feature tender, crispy roasted fingerling potatoes tossed in a homemade lemon kale pesto.

These pesto roasted potatoes feature tender, crispy roasted fingerling potatoes tossed in a homemade lemon kale pesto.

On a scale of 1-10, how badly are we needing to dive into a bowl of these potatoes right now??

I’ve been hovering around a 10 for weeks now ever since I started making these bad boys. The potato addiction is real around here especially if pesto is involved.

These pesto roasted potatoes feature tender, crispy roasted fingerling potatoes tossed in a homemade lemon kale pesto.

HOMEMADE pesto, mind you, because we’re doing up these roasted potatoes right! And that means a lemony kale pesto is invited to the potato party for better or for better.

These Roasted Potatoes Feature…

  • Crispy, tender roasted fingerling potatoes
  • A flavorful lemon kale pesto sauce
  • Minutes to make with only a handful of ingredients
These pesto roasted potatoes feature tender, crispy roasted fingerling potatoes tossed in a homemade lemon kale pesto.

Making the Potatoes

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

  • Kale
  • Basil
  • Pine nuts
  • Parmesan cheese
  • Garlic
  • Lemon
  • Olive oil
  • Fingerling potatoes

Potato Options

This recipe will work with other potato varieties besides fingerlings! Try yellow potatoes or red potatoes cut into 1-inch cubes or baby golds. Be aware, you will need to adjust the cook time slightly depending on what potatoes you use. I recommend checking around the 20-minute mark to be safe.

These pesto roasted potatoes feature tender, crispy roasted fingerling potatoes tossed in a homemade lemon kale pesto.

Tips for Perfect Roasted Potatoes

  1. Make pesto in blender or food processor – either of these tools will work great for breaking down the pesto.
  2. Use fresh lemon and zest in pesto – this adds a bright flavor to the pesto.
  3. Roast potatoes whole – no need to slice the potatoes! I like to roast them whole to crisp up the skin and for extra ease.
  4. Toss pesto in potatoes after roasting – this preserves all the fresh flavors in the pesto. I like to toss half the pesto into the potatoes and then save the other half for dipping potatoes into on your personal plate.

Recipe Variations

Try these ideas for a different twist on these potatoes.

  • Roast additional veggies – try adding veggies like broccoli, zucchini, summer squash, eggplant, green beans, or asparagus. Be aware roast time will vary and you may need to roast some of these vegetables separately from the potatoes to prevent overcooking.
  • Use jarred pesto – you will need about 3/4 cup jarred pesto in place of the homemade recipe.

Serving Suggestions

These potatoes are great served with a variety of dishes. Try serving them alongside roast or grilled chicken, a nice steak, mild seafood such as salmon or white fish, or with a big salad.

These pesto roasted potatoes feature tender, crispy roasted fingerling potatoes tossed in a homemade lemon kale pesto.

Every bite of these tender, crispy potatoes is bursting with herby pesto goodness and I’m not kidding when I say they truly go with any and every meal!

And trust me, you will want them at every meal.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

These pesto roasted potatoes feature tender, crispy roasted fingerling potatoes tossed in a homemade lemon kale pesto.

More potato side dishes you’ll love!

These pesto roasted potatoes feature tender, crispy roasted fingerling potatoes tossed in a homemade lemon kale pesto.
Print Pin
5 from 1 vote

Pesto Roasted Potatoes

These pesto roasted potatoes feature tender, crispy roasted fingerling potatoes tossed in a homemade lemon kale pesto.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 394kcal

Ingredients

  • 1-1/2 cups firmly-packed kale leaves
  • 1/2 cup firmly-packed basil leaves
  • 1/4 cup pine nuts or walnuts
  • 1/4 cup grated Parmesan cheese
  • 2 medium cloves garlic, peeled
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 teaspoons grated lemon zest
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
  • Salt and pepper to taste
  • 3 lbs fingerling potatoes

Instructions

  • In a blender or food processor, combine kale, basil, pine nuts, Parmesan, garlic, lemon juice, and zest. With machine running, drizzle 1/3 cup olive oil through top, pulsing several times until pesto is smooth, scraping down sides as necessary. Season pesto with salt and pepper to taste and store in fridge until ready to use.
  • Preheat oven to 400F and lightly grease a large sheet pan. Toss potatoes on sheet pan with remaining 2 tablespoons olive oil, season with salt and pepper to taste, and arrange in single layer.
  • Roast potatoes at 400F 25-30 minutes until potatoes are tender when pierced with a fork.
  • Toss about half the pesto into the warm potatoes until evenly coated. Serve potatoes warm with remaining pesto for dipping. Enjoy!

Notes

Storing Instructions
Store potatoes in refrigerator up to 6 days. Pesto may also be stored up to 1 week.

Nutrition

Serving: 4 oz potatoes | Calories: 394kcal | Carbohydrates: 42g | Protein: 7g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 4mg | Sodium: 90mg | Potassium: 1031mg | Fiber: 6g | Sugar: 2g | Vitamin A: 673IU | Vitamin C: 53mg | Calcium: 85mg | Iron: 2mg
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

This post was updated with new recipe adjustments and photos on 6/3/26.

Reader Interactions

Comments

  1. Gayle @ Pumpkin 'N Spice says

    I think these are just about the most perfect potatoes, Sarah! I’m loving that you added kale and pesto to these cuties. Fingerling potatoes are one of my favorites, so I can’t wait to try this out! Pinned!

    Reply

  2. Danielle says

    It’s 7:30 and I’m wishing I had this whole pan to eat for breakfast. These look amazing, Sarah! Love that you added kale too, such a great idea.

    Reply

    • Sarah says

      Haha! Hey, I would definitely not be against having these for breakfast! I mean, it’s potatoes right?! 😉 Thanks Danielle!

      Reply

  9. Manali @ CookWithManali says

    I think you should have named it “finger licking” potatoes because I know I won’t be able to stop licking my fingers if I had these potatoes in front of me! Oh my good, looks so good Sarah! I’m sold on the pesto!

    Reply

  14. CakePants says

    I have to admit, I’m not the biggest kale fan (but potatoes? Potatoes are a different story with me!), but this pesto looks like a way that even *I* would enjoy kale. This looks like such a lovely spring-y side dish!

    Reply
5 from 1 vote

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