- Calories 245
- Fat 10.8g
- Satfat 1.8g
- Monofat 7.3g
- Polyfat 1.4g
- Protein 5.3g
- Carbohydrate 33.1g
- Fiber 3.7g
- Cholesterol 2mg
- Iron 1.9mg
- Sodium 303mg
- Calcium 62mg
Roasted Potatoes with Arugula-Pistachio Pesto
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Cindy Barr and Lindsey Lower
Arugula transforms from a salad green to the key ingredient in Arugula-Pistachio Pesto. Arugula lends a peppery bite to the pesto-infused Roasted Potatoes.
How to Make It
Step 1
Place a jelly-roll pan in oven. Preheat oven to 400°.
Step 2
Combine potatoes and 1 tablespoon oil in a medium bowl; toss well. Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.
Step 3
Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth. Combine arugula mixture and hot potatoes in a medium bowl; toss well.
davidz's Review
The potatoes were amazing. I can't wait to make this dish again.
Gustie98's Review
Huge hit with my boyfriend. I made the potatoes on the stove to ensure the potatoes got crispy. I only used 1/2 the pesto for 2 lbs of potatoes. The only problem is the crisp got lost when the pesto was added. I would use this with fish or chicken as well.
Lee123's Review
This has become my go to dish when I want to make something that everybody thinks is difficult but really isn't. It just tastes wonderful.
JulieRae97's Review
This was okay. Tasted better the next day, used as a dip for perogies. So if I make it again, I will make it the day before.
jmeleeS's Review
These potatoes were amazing! The pre-heat on the pan is the deciding factor to get these potatoes nice and crispy. I thought the total time was perfect on the potatoes, but I cut my finglerling potatoes into eighths so they were more like potato wedge fries. The pesto is fantastic - I used a bit more lemon & water in my mix with a whole elephant garlic clove and thought it was very tasty. You can't tell specifically that it is arugula or pistachio in the mix, but you do get a bit of a peppery bite and a nuttiness from these ingredients that are perfect on the roasted potatoes; I would be hesitant to substitute anything in this dish as I thought it was amazing. Served with seasoned & grilled chicken and steamed fresh green beans. Great side dish and minimal fuss for something that looks and tastes really upscale - 100% a keeper for us - enjoy!!
Belmont's Review
I have used this recipe for potatoes, pasta, chicken and turkey breasts....Quick, easy to make, freezes well and my new favorite go to pesto..Terrific!
KaraZ63's Review
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eatrightjen75's Review
N/A
carolfitz's Review
Very good. Made to recipe using yellow & purple potatoes cut in eighths. Served with grilled steak & sweet corn. Somehow we ended up with way too much pesto, so we'll need to use it later in the week, maybe with griled fish.
Good, but not spectacular