Roasted Potatoes with Cilantro Pesto is a very quick side dish for any recipe. Takes only 30 minutes to make and serve it with Pasta or eat it for lunch (Version 2)
Have you tried Cilantro pesto and potatoes?
There is something very comforting about eating roasted potatoes but it is even better with cilantro pesto
The starch has something to do with it. Personally, I just love the hearty taste of potatoes. My favorite is the red potato, but, I am an equal opportunity devourer of potatoes.
Sweet potato recipes make regular appearances on this blog. Loaded sweet potato recipe was so delicious.
Also, my sweet potato curry recipe has become a favorite in my household.
So, it was time for a change. Today, I used the red potato, skin and all.
The key to this recipe, I found, was to keep the skin on. It made the potatoes crispier.
Is there any truth to potatoes being healthy when eaten with their skin, I wonder? If anyone knows the answer to that, please enlighten me.
Today’s recipe is a quick meal idea for a side dish or even a quick lunch. Put it inside a pita pocket and eat it right at your desk.
The roasted potato recipe takes only 20 minutes to make. The pesto takes about 10-15 minutes to make.
I have tried this recipe with sweet potatoes and it tasted good too, but, I prefer it with the red potatoes.
Who can say no to potatoes in any flavor, right?
How to Make Roasted Potatoes with Cilantro Pesto
Roasted Potatoes with Pesto
Ingredients
For the Cilantro Pesto
- 2 bunches Cilantro
- 1/4 cup Extra Virgin Olive Oil
- 2 Tbsp chickpeas (skins removed)
- 2 tsp chick peas liquid
- 2 tsp salt
- 2 tsp whole peppercorns
- 2 tsp lemon juice (or to taste)
- 3 Jalapenos
- 1/4 cup water (optional)
- 2 Tbsp sunflower seeds
For the Potatoes
- 3 red potatoes Medium sized
- 3 Tbsp Extra Virgin Olive Oil
Instructions
To Make the Cilantro Pesto
- In a medium pan, roast the sunflower seeds for about 1min until evenly brown
- Wash the cilantro thoroughly then put into a food processor
- Add the roasted sunflower seeds
- Fill the processor with the remaining ingredients
- Process on medium speed until everything is well blended.
To make the Roasted Potatoes
- Preheat oven to 400 degrees
- Wash the potatoes thoroughly
- Cut the potatoes into cubes. Do not peel the skin
- In a baking pan, add the potatoes and oil
- Bake for about 15 minutes or until the potatoes are browned
- Remove the potatoes from the oven and set aside
- Let it cool for about 2 minutes
- Add about a 1/4 cup of the Cilantro Pesto and refrigerate the rest
- Serve Immediately
Sara says
August 10, 2015 at 5:21 PMI love cilantro pesto but haven’t made it in years, thanks for reminding me about it! These potatoes sound amazing
Healing Tomato says
August 10, 2015 at 11:16 PMThank you, Sara. I think cilantro is better in many ways and cheaper.
Debra C. says
August 10, 2015 at 4:42 PMLove red potatoes and I cook them skin-on too. This looks so warm and satisfying – YUM!
Healing Tomato says
August 10, 2015 at 11:17 PMThank you, Debra. Skin-on tastes so much better when roasted.
Susan | LunaCafe says
August 10, 2015 at 10:32 AMSo delicious! Love pesto, love potatoes. love this dish. 🙂
Healing Tomato says
August 10, 2015 at 1:01 PMThank you, Susan.
Ali @ Home & Plate says
August 10, 2015 at 8:18 AMI never would have thought of tossing potatoes with pesto. What a genius idea. Yum.
Healing Tomato says
August 10, 2015 at 1:01 PMThank you, Ali
Rebecca @ Strength and Sunshine says
August 10, 2015 at 7:28 AMAny and all potatoes are fine by me 😉 I crave potatoes every day, for ever and always!
Healing Tomato says
August 10, 2015 at 1:02 PMThank you, Rebecca
Sarah says
August 10, 2015 at 7:23 AMI am such a sucker for anything with pesto! This sounds fabulous – I want it!
Healing Tomato says
August 10, 2015 at 1:02 PMThank you, Sarah. Pesto makes me very happy.
Catherine says
August 10, 2015 at 6:39 AMDear Rini, Your potato salad sounds wonderful. I love cilantro based pesto…such delicious flavors. xo, Catherine
Healing Tomato says
August 10, 2015 at 1:02 PMThank you, Catharine.
Ramya Menon says
August 10, 2015 at 3:03 AMLove, love, love the idea!. I have made a cilantro cashew pesto, but adding potatoes into the mix just makes everything better!
Healing Tomato says
August 10, 2015 at 1:03 PMThank you, Ramya. I LOVE the idea of adding cashew to the pesto.
frugal hausfrau says
May 5, 2015 at 9:57 PMThis looks like a lovely dish – I just saw it featured on Reddit’s cheap eats and had to pop over to see it! And yes, it is nutritionally better to leave the skins on, for two reasons:
The skin is an amazing source of dietary fiber and fiber helps to slow down the glycemic process.
Many of the nutrients in potatoes (and other vegetables) lie just below the skins. As you pare away the skin, you lose some of the best part of the potato. If the potatoes have a greenish cast to the skin, the skin and should be pared away!
I’m off to explore a little more of your blog! Thanks for the lovely (and frugal) recipe! 🙂
Healing Tomato says
May 6, 2015 at 12:12 PMThank you, Frugal. Welcome to my blog. I am so happy that you like the recipe. Your information on the potato skin is very helpful. From now on, I am going to make all my potatoes this way. Happy exploring.
Elena says
May 1, 2015 at 5:14 PMThe cilantro pesto sounds delicious! 🙂
Healing Tomato says
May 3, 2015 at 11:24 PMThank you, Elena
[email protected] says
April 30, 2015 at 7:02 PMWhat a beautiful, luxurious potato dish Rini!
Healing Tomato says
May 3, 2015 at 11:25 PMThank you, Nancy
Sandi Gaertner (@sandigtweets) says
April 30, 2015 at 5:03 PMWhat a fun new way to enjoy potatoes. Can’t wait to give this a try!
Healing Tomato says
May 3, 2015 at 11:28 PMThank you, Sandi
Debra @ Bowl Me Over says
April 29, 2015 at 6:24 PMI love using red potatoes w/skin on. It feels like you’re cheating or taking a shortcut by not peeling the potatoes, but their skin is delicious too! Yummy recipe, can’t wait to give this one a try!
Healing Tomato says
April 29, 2015 at 10:07 PMThank you, Debra
[email protected] says
April 29, 2015 at 6:12 PMI love potatoes, so much that I can eat them as a complete meal. This recipe is calling my name, that is like dinner in a bowl for me. I’m so with you on them being wonderfully comforting.
Healing Tomato says
April 29, 2015 at 10:07 PMThank you, Janette.
Catherine says
April 29, 2015 at 4:56 PMThese look absolutely marvelous, Rini. xo, Catherine
Healing Tomato says
April 29, 2015 at 10:08 PMThank you, Catherine
Kirsten says
April 29, 2015 at 1:37 PMRini,
My family loves roasted potatoes–I always make a ton because the kids will eat the leftovers for breakfast or lunch. I’ve never tried to toss them with pesto before, though–great idea!
Thanks!
Healing Tomato says
April 29, 2015 at 10:08 PMThank you, Kirsten
Kathy Hester says
April 29, 2015 at 8:13 AMI love your cilantro pesto and I even have all the ingredients on hand for the whole recipe!
Healing Tomato says
April 29, 2015 at 10:08 PMThank you, Kathy
Kristen @ A Mind Full Mom says
April 29, 2015 at 7:57 AMWe used to smoother red potatoes in butter and parsley to serve with meatloaf as a child–this just takes that to a whole new level of yum.
Healing Tomato says
April 29, 2015 at 10:08 PMThank you, Kristen
pam (Sidewalk Shoes) says
April 29, 2015 at 7:54 AMAs a confirmed cilantro lover, these look amazing!
Healing Tomato says
April 29, 2015 at 10:08 PMThank you, Pam.
Levan @ MyWifeMakes.com says
April 29, 2015 at 4:26 AMMy wife and I are always looking for new and inventive munches whilst we binge watch our favorite television shows. This Roasted Potatoes with Pesto recipe is PERFECT for the occasion! Amazing stuff Rini, thanks for sharing!
Healing Tomato says
April 29, 2015 at 10:09 PMThank you, Levan.