Pesto Roast Potatoes
Who doesn’t love a roast potato? Coated in pesto and zesty lemon juice, we’ve taken these golden spuds to the next level. Perfect for any day of the week, they’ll add flavour and crunch to your favourite slimming-friendly dinners.
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NutritionPer Serving
- Calories300
- Carbs35g
- Protein5g
- Fat15g
- Saturates2.2g
- Sugars2.4g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Everything’s better with pesto! Once you’ve tried these Pesto Roast Potatoes you might not want to go back to the plain version. The good news is that they’re great when you’re counting calories or following a diet plan like Weight Watchers.
For this recipe we’d recommend using a floury potato such as King Edwards or Maris Piper – these are the best ones when you want them to be nice and fluffy on the inside, but golden and crispy on the outside.
We’ve chosen to toss our potatoes in a dairy-free, vegan pesto, although you can use a non-vegan version if you prefer (just make sure you work out the additional calories, if you’re counting). The herby pesto gives these spuds a flavour boost, with a final drizzle of lemon juice to add a little extra zing.
Try them on your Sunday dinner or serve them instead of chips or rice during the week. You can even make this recipe in your air fryer, if you have one. Find the air fryer method right here.
What diets are these Pesto Roast Potatoes suitable for?
This Pesto Roast Potatoes recipe is suitable for vegetarian, vegan, gluten-free and dairy-free diets as long as you make sure the pesto you are using is dairy-free and vegan.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Pesto Roast Potatoes?
We’ve used a dairy-free, vegan pesto for this recipe, such as Sacla Free From Basil Pesto. You should be able to pick this up in your usual supermarket, although you can also order it online. The recipe will work just as well with regular pesto, although you may want to make note of any additional calories.
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This Sacla Free From Basil Pesto is suitable for dairy-free and vegan diets.
You’ll also need a good-sized baking tray to give your potatoes room to crisp up nicely.
How many calories are in these Pesto Roast Potatoes?
There are 300 calories per portion in this Pesto Roast Potatoes recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Pre-heat the oven to 200°C. Peel the potatoes and dice into pieces around 5cm in length. Place in a pan filled with cold water and add plenty of salt.
Step 2
Bring the pan up to the boil and cook for 5-8 minutes, until they start to soften but are still firm.
Step 3
Drain in a colander and leave them for 5 minutes. After 5 minutes, give them a shake to fluff up the edges. Add back into the pan and add 6 tsp of pesto. Toss to coat.
Step 4
Add to the baking tray and spray with low-calorie cooking spray. Bake for 40 minutes, making sure to turn over halfway through.
Step 5
In a small bowl combine the lemon juice with the remaining 1 tsp pesto. Once the potatoes are cooked, drizzle over the lemon juice and pesto and toss to coat.
What could I serve with these Pesto Roast Potatoes?
These are delicious on your Sunday roast, although they’re versatile enough to go with lots of different dinner recipes. Why not try serving them alongside the following dishes?
How do you know when Pesto Roast Potatoes are cooked?
You should cook these Pesto Roast Potatoes until the insides are fluffy and the skins are crips. This will take around 5-8 minutes of par-boiling and 40 minutes in the oven.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Pesto Roast Potatoes in the fridge?
Once you’ve put them out, ideally you should eat them within 4 hours.
If you have any leftovers, allow them to cool before popping them in a container with a lid and refrigerating. Leftover Pesto Roast Potatoes can be kept in the fridge for around 3 days.
Can I freeze Pesto Roast Potatoes?
Yes! This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Pesto Roast Potatoes?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes, or reheat in a moderate oven until piping hot.
From frozen: Allow to defrost overnight and reheat from chilled.
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Pesto Roast Potatoes
Who doesn’t love a roast potato? Coated in pesto and zesty lemon juice, we’ve taken these golden spuds to the next level. Perfect for any day of the week, they’ll add flavour and crunch to your favourite slimming-friendly dinners.
-
Prep Time
10 MINS
-
Cook Time
50 MINS
- KCals 300
- Carbs 35G
Instructions
- Pre-heat the oven to 200°C. Peel the potatoes and dice into pieces around 5cm in length. Place in a pan filled with cold water and add plenty of salt.
- Bring the pan up to the boil and cook for 5-8 minutes, until they start to soften but are still firm.
- Drain in a colander and leave them for 5 minutes. After 5 minutes, give them a shake to fluff up the edges. Add back into the pan and add 6 tsp of pesto. Toss to coat.
- Add to the baking tray and spray with low-calorie cooking spray. Bake for 40 minutes, making sure to turn over halfway through.
- In a small bowl combine the lemon juice with the remaining 1 tsp pesto. Once the potatoes are cooked, drizzle over the lemon juice and pesto and toss to coat.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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