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Pesto Roasted Potato Wedges
These crispy and flavorful pesto roasted potato wedges are the perfect complement to any main course and are simple to make.
👥 36 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- knife
- baking sheet
- bowl
- mixing bowl
📝 Preparation Steps
1
Start by preheating your oven to 425°F (220°C).
2
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.
3
With a sharp knife, slice each potato in half lengthwise, then cut each half into thirds; creating 6 wedges per potato
4
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.)
5
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.
Nutrition Facts
calories
31 kcal
fat Content
1 g
serving Size
1 wedge
fiber Content
0.5 g
sugar Content
0.4 g
sodium Content
37 mg
protein Content
1 g
cholesterol Content
0.3 mg
carbohydrate Content
4 g
saturated Fat Content
0.2 g
unsaturated Fat Content
0.021 g
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