Roasted Mini Potatoes with Creamy Pesto Sauce

These Roasted Mini Potatoes with Creamy Pesto Sauce are the perfect side to any dish. Oh so crispy and seasoned with rosemary, oregano, garlic, and served up with a delicious pesto dipping sauce. Not only are they so incredibly flavorful, but they’re also very easy to pull together. Dish them up with a rotisserie chicken and some veggies for a hearty and scrumptious  dinner. 

There’s just something about mini potatoes that are more fun. They’re the perfect bite size and they roast up juuuust right. 

The key to getting these mini potatoes roasted to crispy perfection is to make sure that there is space between the potatoes on the baking sheet. If they’re too close together, they end up being steamed rather than roasted. 

Now how about that creamy pesto dipping sauce. It’s the perfect flavor combo to compliment the rosemary and oregano on the potatoes. And pesto just makes everything better. Made using store bought basil pesto (or feel free to make your own if you’re feeling adventurous), nonfat greek yogurt, a little grated parm, and garlic, it’s SO simple to whip up and it’s quite healthy! 

A potato side dish is iconic. And this one is just elevated with the delicious sauce to dip those perfectly roasted little po-tats into. I made these with a yummy rotisserie chicken and some roasted broccoli, and I’m telling ya...it was one heck of a meal. 

Any leftovers can be used to add to a lunch the next day, or even heat them up in a skillet with some eggs for a tasty breakfast. The options are really endless when it comes to potatoes.

If you do give these Roasted Mini Potatoes with Creamy Pesto Sauce a try, be sure to comment below and/or tag me on Instagram and let me know how you like them! I really love to hear your thoughts.

Thanks for stopping by!
Take Care xx
Slim

Roasted Mini Potatoes with Creamy Pesto Sauce

Prep time: 15 minutes
Cook time: 30 - 35 minutes
Total time: 50 minutes
Serves: 6

Ingredients

• 1 ½ lbs mini potatoes, halved 

• 2 tbsp olive oil 

• 1 tbsp rosemary

• 1 tsp oregano

• 1 tsp garlic powder

• Salt and pepper to taste

For the dipping sauce:

• ¼ cup basil pesto (I used Rao’s)

• ¼ cup plain, nonfat greek yogurt

• 1 tsp chopped garlic

• 1 tbsp grated parmesan 

Instructions

1. Preheat the oven to 425°F and prepare a baking sheet with nonstick spray or olive oil. Set aside

2. In a large bowl toss the potatoes with the olive oil, rosemary, oregano, garlic powder, and salt and pepper. Mix until the potatoes are evenly coated with the oil and seasoning. 

3. Place the potato pieces on the prepped baking sheet, leaving space between each piece (around ½ - 1 inch). Roast in the oven for 30-35 minutes, or until the potatoes are tender and a nice golden brown. 

4. Meanwhile, add the pesto, yogurt, garlic, and parmesan to a small bowl. Whisk together until well combined.

5. Once the potatoes are done, serve them with the sauce on the side and enjoy!