Red Pesto Potatoes

An extremely easy recipe for delicious roasted potatoes tossed in red pesto. Make sure to use bacon fat for an extra delicious oomph

Course Appetizer, Breakfast, Side Dish, Tapas

Cuisine European

Keyword Bacon Fat, Red Pesto Potatoes, Roasted Potatoes

Prep Time 5

Cook Time 30

Total Time 35

Servings 2 people

Calories

Cost $3

1 kg Potatoes small to medium size
3 tbsp Bacon Fat can also use olive oil if you don't have bacon fat on hand
2 tbsp Red Pesto that's what I used, but I think the recipe could probably do with more if you have it.
2 tsp Salt or to taste
2 tsp Garlic Powder
2 tsp Black Pepper freshly cracked

In a pot boil water. Add the potatoes whole and let boil for about 15 minutes.
Remove the potatoes and immediately cut them into bite size pieces. Lay on a baking or roasting sheet pan.
Pour over the liquid bacon fat along with the salt, garlic powder, and pepper. Give everything a good mix.
Place in an oven pre-heated to 220 Celsius for 20 minutes, or until the edges of the potatoes start to go reddish brown.
Remove from the oven and place into a mixing bowl. Add the red pesto and toss everything together. Serve hot.

These will last about a week in the fridge.