Baked Baby Potatoes with Olive Pesto Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Wash and scrub the baby potatoes, then pat them dry.
• STEP 3.Toss the potatoes with olive oil, salt, and pepper in a bowl until well coated.
• STEP 4.Spread the potatoes in a single layer on a baking sheet.
• STEP 5.Bake for 25-30 minutes, or until the potatoes are golden brown and crispy.
• STEP 6.While the potatoes are baking, prepare the olive pesto by blending olives, garlic, basil, Parmesan cheese, lemon juice, and olive oil in a food processor until smooth.
• STEP 7.Once the potatoes are done, remove them from the oven and let them cool slightly.
• STEP 8.Serve the baked baby potatoes with a dollop of olive pesto on top.
• STEP 9.Garnish with fresh basil leaves, if desired.
• STEP 10.Enjoy as a side dish or a light vegetarian main course.

Cooking Tips

• Choose small baby potatoes for this recipe, as they will cook faster and have a better texture.
• Make sure to spread the potatoes in a single layer on the baking sheet to ensure even cooking and crispy results.
• Feel free to adjust the amount of garlic and basil in the olive pesto according to your taste preferences.

Storage and Serving

• Leftover baked baby potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the potatoes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the potatoes as a side dish with grilled meats, roasted vegetables, or as a topping for salads.
• You can also serve them as a light vegetarian main course with a side of green salad or steamed vegetables.