Easy Pesto Potatoes
Only four ingredients but lots of flavor
Ingredients
- 1 pound red or gold potatoes, peeled, 4 to 5 medium
- 1/2 teaspoon Kosher salt
- 1/2 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.
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
Serving Size
0 g
Amount per Serving
Calories
124
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
1
mg
0
%
Sodium
330
mg
14
%
Potassium
0
mg
0
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
17
g
* Percent Daily Values are based on a 2000 calorie diet.