Pesto-Roasted Potatoes

Serves 6


  • •4 cups loosely packed fresh basil leaves
  • •3 medium garlic cloves, sliced
  • •1/3 cup pine nuts, slivered almonds or walnut pieces
  • •½ cup freshly grated Parmesan cheese
  • •1 cup olive oil

  • Roasted potatoes
  • •2 lb small red potatoes, washed well, dried and halved
  • •3 tbsp pesto
  • •1 tbsp olive oil
  • •1 tbsp lemon juice or balsamic vinegar
  • •salt and freshly ground black pepper



  1. Place all ingredients except the olive oil in a food processor and pulse until chopped.
  2. Add the olive oil in a thin stream and process until well blended. If the pesto is too thick, add a bit more oil. Transfer to an airtight container or freeze in ice cube trays.

Roasted potatoes

  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
  2. Place the potatoes in a large pot, cover with cold water and bring to a boil over medium heat. Cook until the outer edges become just tender but the potatoes still solidly hold their shape, about 8 minutes. Drain well, then place in a bowl.
  3. Add the pesto, olive oil and lemon juice or balsamic vinegar. Toss to combine. Season with salt and pepper.
  4. Arrange the potatoes in a single layer on the baking sheet, then roast for 35 to 40 minutes, until nicely crusted with the pesto. Serve hot or at room temperature.
It’s not too early to get your grill on for barbecue season! In addition to giving flavourful new ways to turn store-bought chicken into delicious entrées, The Great Rotisserie Chicken Cookbook by food columnist Eric Akis also explains how to set up your own barbecue rotisserie, prepare chicken for the spit and serve the juicy, tender meat alongside mouth-watering appetizers and side dishes. – CHRIS DANIELS

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