Roasted Potatoes in Cilantro Pesto Viewed From a 75° Angle. Roasted Potatoes are in a Copper Bowl Under a white and Orange Kitchen Towel with Sprigs of Cilantro in the Distant Background

Roasted Potatoes with Pesto

Roasted Potatoes with Cilantro Pesto is a very quick side dish for any cuisine
Course Appetizer, brunch, Main Course, Side Dish, Snack
Cuisine American, Italian
Total Time 30 minutes
Servings 2 people
Calories 692kcal
Author Healing Tomato


For the Cilantro Pesto

For the Potatoes


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



These potatoes will stay in the fridge for about 5 days


Serving: 300g | Calories: 692kcal | Carbohydrates: 59g | Protein: 8g | Fat: 49g | Saturated Fat: 6g | Sodium: 2391mg | Potassium: 1648mg | Fiber: 8g | Sugar: 5g | Vitamin A: 765IU | Vitamin C: 56.5mg | Calcium: 64mg | Iron: 3.6mg