Get ready to revolutionize your side dish game with a mouthwatering Roasted Tomato Pesto Potato Salad that's about to become your new obsession! Imagine golden, crispy potatoes and burst-in-your-mouth cherry tomatoes, lovingly coated in rich, aromatic basil pesto, creating a symphony of flavors that will make your taste buds dance with joy. This Italian-inspired dish is not just a recipe—it's a culinary experience that transforms simple ingredients into a gourmet masterpiece in just 40 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups baby potatoes, halved
- 1 cup cherry tomatoes
- 1/2 cup basil pesto
- 3 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle for even roasting.
- Wash baby potatoes thoroughly and cut them in half, ensuring uniform size for consistent cooking.
- Place halved potatoes and whole cherry tomatoes on a large baking sheet, drizzle with olive oil, and season generously with salt and freshly ground black pepper.
- Toss the potatoes and tomatoes to ensure they are evenly coated with oil and seasonings.
- Spread the potatoes and tomatoes in a single layer on the baking sheet, ensuring they are not overcrowded to promote proper roasting.
- Roast in the preheated oven for 20-25 minutes, turning once halfway through, until potatoes are golden brown and crispy on the edges, and tomatoes are slightly blistered.
- Remove from oven and let cool for 5 minutes to allow flavors to settle.
- Transfer roasted potatoes and tomatoes to a large mixing bowl.
- Add basil pesto to the warm potatoes and tomatoes, gently folding to coat everything evenly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer to a serving platter and garnish with freshly grated Parmesan cheese.
- Serve warm or at room temperature as a delightful side dish or light lunch.
Tips
- Size Matters: Cut potatoes uniformly to ensure even roasting and consistent texture.
- Don't Overcrowd: Spread potatoes and tomatoes in a single layer to achieve that perfect golden crispiness.
- Quality Pesto is Key: Use a high-quality basil pesto or make your own for the most vibrant flavor.
- Temperature Trick: Add pesto to warm potatoes to help the sauce meld beautifully with the roasted vegetables.
- Cheese Upgrade: Use freshly grated Parmesan for maximum flavor and a luxurious finish.
- Serve Flexibility: This dish is delicious warm or at room temperature, making it perfect for meal prep and entertaining.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 6g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 10mg
