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Home » Special Diets » Gluten-free » Easy Pesto Potatoes

Easy Pesto Potatoes

Posted by: Diabetic Foodie / Gluten-free, Side Dishes / March 17, 2016

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Normally, we eat corned beef on St. Patrick’s Day. This year, I cooked my corned beef about a week ago and I’ve had my fill of Corned Beef and Cabbage Rolls and Corned Beef and Cabbage Soup with Barley. I’m done with corned beef for a while.

Easy Pesto Potatoes

What else besides corned beef screams “Irish?” Green potatoes, of course!

Did you make and freeze some 5-Minute Homemade Pesto last summer? If so, this is the perfect time to use it. If not, prepared pesto will work just fine.

This simple 4-ingredient side dish is both flavorful and festive. Marinate some boneless chicken breasts in olive oil, lemon juice, garlic, and Italian seasoning and grill them to go alongside the potatoes. Add a leafy green salad and the combination will work just fine as a St. Patrick’s Day meal.

Recipe Card
Easy Pesto Potatoes
5 from 1 vote

Easy Pesto Potatoes

Only four ingredients but lots of flavor
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
Author:Shelby Kinnaird (Diabetic Foodie)
Servings:4 servings
Review Print

Ingredients

  • 1 pound red or gold potatoes, peeled 4 to 5 medium
  • ½ teaspoon Kosher salt
  • ½ tablespoon extra virgin olive oil
  • 2 tablespoons 5-Minute Homemade Pesto or prepared pesto

Instructions

  • Chop the potatoes by slicing them in half lengthwise, then cutting each half into about 4 half-moon shapes.
  • Place the potatoes in a large pot and cover with cold water by about 2 inches. Add salt. Bring to a boil over high heat, then reduce heat to medium-low and cook for 10 to 15 minutes or until you can easily pierce the potatoes with a fork, but they aren't mushy. (You want the potatoes to be cooked, but firm.)
  • Drain off the water and add the olive oil to the pot. Gently mix. Let cool.
  • Gently mix in the pesto and serve. Season with salt, if desired.

Recipe Notes

Note some of the salt gets poured off with the cooking water, so the sodium count listed may be higher than it is in reality.
Do not use starchy potatoes (e.g. Russets) in this recipe. They will absorb too much water and fall apart when boiled. You want to use a potato that will hold its shape.

Nutrition Info Per Serving

Nutrition Facts
Easy Pesto Potatoes
Amount Per Serving (0 g)
Calories 124 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 1mg0%
Sodium 330mg14%
Potassium 0mg0%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 2g2%
Protein 3g6%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 17g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: easy side dish recipes, pesto potato salad
Did you make this recipe?Click here to leave a comment & star rating!
Easy Pesto Potatoes - only 4 ingredients!

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  1. Joshua Hampton says

    March 18, 2016 at 9:36 am

    Oh, that’s just lovely. My two favorite foods — pesto and potatoes — in one dish.

    Reply
    • Shelby Kinnaird says

      March 18, 2016 at 3:13 pm

      Thanks, Joshua. Any type of pesto will work.

      Reply

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