These crispy and flavorful pesto potato wedges are the perfect complement to any main course. And with minimal prep and cooking time, you'll never have to settle for bland and boring potatoes again.
Say goodbye to bland and boring potatoes and hello to crispy, flavorful wedges that perfectly complement any main course. No matter how you choose to serve these potato wedges, one thing is for certain: they are bound to disappear quickly.
So be sure to make an extra batch or two, because once your family and friends get a taste of these irresistible treats, they'll be coming back for seconds or thirds!
Gather Your Ingredients
To start creating these delectable pesto roasted potato wedges, let's gather all the necessary ingredients that will make this dish a success.
Everything you need can easily be found at your local grocery store or perhaps even in your own pantry.
Red Potatoes: Opt for medium-sized ones, as they are perfect for turning into crispy wedges while still retaining a soft and fluffy interior. Depending on the number of servings you plan to make, approximately 2 pounds of potatoes.
Basil Pesto: Whether you prefer homemade or store-bought, the choice is up to you. Pesto's vibrant flavors, featuring fresh herbs, garlic and Parmesan cheese will infuse these wedges with a burst of savory goodness that'll leave you wanting more.
Preparing the Potatoes
Start by preheating your oven to 425°F (220°C) to ensure it's nice and hot; which will help achieve that perfect crispy exterior.
While the oven heats up, give the potatoes a good scrub under running water with a vegetable brush to rid them of any dirt or impurities.
Once clean, pat them dry with a kitchen towel to ensure they roast evenly and don't steam in the oven. Now it's time to cut the potatoes into wedges.
Aim for uniform sizes so that they cook at the same rate, resulting in a consistent crunch.
With a sharp knife, slice each potato in half lengthwise, then cut each half into thirds or quarters, depending on the desired thickness of your wedges.
Next, transfer the potato wedges to a mixing bowl; then you're ready to add the pesto.
Adding the Pesto
This heavenly concoction of fresh basil, garlic, parmesan cheese, and olive oil will take your potato wedges to a whole new level of deliciousness.
You can also add pine nuts, but since they're so expensive, I usually omit them. Give the potatoes a gentle toss; then place them onto a baking sheet or roasting pan.
Make sure to leave enough space between them so that the hot air can circulate and crisp up each side. Nobody wants soggy potatoes!
Roasting to Perfection
Roasting potatoes is an art form in itself – it's all about finding that delicate balance between a soft, creamy interior and a crispy, golden exterior.
Once the oven is ready, carefully place the baking sheet on the middle rack. Allow the potatoes to roast for approximately 25-30 minutes, or until they are fork-tender and beautifully golden.
Serving and Enjoying
To serve these mouthwatering potato wedges, you have a plethora of options. One popular choice is to present them as a standalone appetizer, arranging them on a rustic wooden platter with a side of creamy garlic aioli or cool sour cream for dipping.
If you prefer a heartier meal, consider pairing these pesto roasted potato wedges with a juicy grilled steak or a succulent roasted chicken. You can also serve a simple salad of mixed greens, tossed in a light vinaigrette, alongside the wedges.
For a more casual gathering, these potato wedges make an excellent accompaniment to a backyard barbecue or a game day feast.
Take your platter of crispy, pesto-infused potato wedges and elevate them to the next level by offering an array of dipping sauces.
No matter how you choose to serve these pesto roasted potato wedges, one thing is for certain: they are bound to disappear quickly.
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Pesto Roasted Potato Wedges
- 2 pounds red potatoes (approx. 6 medium)
- ½ cup prepared pesto (homemade or store bought)
- Start by preheating your oven to 425°F (220°C).
- Scrub the potatoes under running water with a vegetable brush to rid them of any dirt or impurities; then pat them dry with a kitchen towel.
- With a sharp knife, slice each potato in half lengthwise, then cut each half into thirds; creating 6 wedges per potato
- Next, transfer the potato wedges to a mixing bowl. Add the pesto and toss to coat; then place them on the baking sheet. (Make sure to leave enough space between them so that the hot air can circulate and crisp up each side.)
- Place the baking sheet on the middle rack and allow the potatoes to roast for approximately 25-30 minutes, or until they are fork-tender and golden.