Coriander pesto roast potatoes recipe

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  • Vegetarian
serves: 4 - 6
Prep: 15 min
Cooking: 50 min
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  • Bite-sized crispy roast potatoes and a chilled fromage frais dip. No one will need an invitation to dive in.


    • 1.5kg (3lb 2oz) King Edward or Maris Piper potatoes, peeled
    • 2 tbsp olive oil
    • 3 tbsp coriander pesto
    • 150ml (1/4pt) fromage frais


    • To start preheat the oven to 200°C/400°/gas 6. Pour the olive oil into a large roasting tin and place it in the oven to heat up.

    • Next cut the potatoes into bite-sized chunks and bring them to boil in large pan. Simmer for 7 minutes.

    • Drain the potatoes and return them to the pan. With the lid on the pan shake the potatoes to roughen the edges, this will give them a lovely crispy coating.

    • Next add the coriander pesto and toss until evenly covered.

    • Carefully add the potatoes to the hot roasting tin and spoon over the pesto sauce. Return the tin of potatoes to the oven for 45-50 mins, turning once or twice during cooking, until crispy.

    Top tip for making Coriander pesto roast potatoes

    Serve with a fromage frais dip.

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