Pesto Roast Potatoes


  • 1.5kg potatoes, peeled (we love using Albert Bartlett's Rooster Potatoes)
  • 2 tbsp Olive oil
  • 3 tbsp Sacla’ Classic Basil Pesto


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Cut the potatoes into bite-sized chunks and bring them to boil in a large pan
  3. Simmer for 7 minutes
  4. Pour the olive oil into a large roasting tin and place it in the oven to heat up
  5. Drain the potatoes and return to the pan, with the lid on shake the potatoes to roughen the edges
  6. Spoon in the Sacla’ Pesto and toss until all the potatoes are evenly covered
  7. Add the potatoes to the hot roasting tin and spoon over any remaining Pesto sauce
  8. Place in over to roast for 45- 50 minutes, turning once or twice over cooking until crispy and delicious
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