Roasted Potatoes with Arugula-Pistachio Pesto

These turned out pretty decently, and were tasty enough, but it wasn't really delicious enough to make me want to make it again, or get all that excited about it 

The potatoes were amazing. I can't wait to make this dish again.

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.

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.

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.

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!!

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!

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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.