Crispy Pesto Potatoes

Crispy Pesto Potatoes

In this recipe:

based on 2 reviews
This Looks YUMMY!
20 min.
25 min.
6 Servings

Add a touch of Italian to your meals with these delicious Crispy Pesto Potatoes!


  • 1 1/2 pounds baby red potatoes, halved, cooked and drained
  • 1/4 cup BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)
    Or BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
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PREHEAT broiler. Line baking sheet with heavy-duty foil.

PLACE hot potatoes and pesto in large bowl; toss to coat. Spread potatoes on prepared baking sheet.

BROIL for 4 to 5 minutes or until potatoes are lightly browned.

NOTE: Try substituting BUITONI Refrigerated Reduced Fat Pesto with Basil.

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Pesto Potatoes = Palatable Paradise

This recipe sounded intriguing as soon as I read it, and when I prepared these potatoes that same day, I was in heaven! I made my own pesto and added garlic to the recipe. Also, cutting the potatoes in quarters instead of halves makes them more flavorful as that increases the pesto to potato ratio. I highly recommend this recipe to anyone looking for a new twist on potatoes!

- Rodney from Chicago, IL

Pretty good...

I was looking for something different to do with poatoes so I tried the Crispy Pesto recipe. It was real tasty...we make our own Pesto & I did add a little Romano cheese to this...I am going to add some garlic the next time.

- Sandra Johnson from Ocala,Fla.

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 130
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 1g (4% of DV)
  • Cholesterol: 5mg (1% of DV)
  • Sodium: 70mg (3% of DV)
  • Carbohydrates: 19g (6% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 2g
  • Protein: 3g
  • Vitamin A: 2% of DV
  • Vitamin C: 35% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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