Baked Potato Wedges with Pesto

Name: Baked Potato Wedges with Pesto
Cook time: 50 min
Total time: 50 min
Cuisine: European
Ingredients: potato — 800 g; vegetable oil — 2 tbsp; granulated garlic — 1/2 tsp; salt by taste; small bunch of basil — 20 g; garlic — 1 clove; Parmesan or other aged hard cheese — 20 g; vegetable oil — 60 ml

50 minutes

Easy

I've got a recipe for a delicious potato side dish featuring a vibrant pesto sauce. But honestly, why limit it to just a side? I absolutely love munching on these wedges all on their own, perhaps with a fresh dipping sauce like a zesty sour cream and mustard one.

When using young potatoes with their delicate, thin skins, I usually skip peeling altogether – a good scrub with a brush is all they need. However, if you're making this off-season, it's best to peel the potatoes, of course.

And here's the best part: no pre-boiling is necessary! These potatoes bake up perfectly tender in a surprisingly short amount of time.

Side Dishes Vegetarian European cuisine

14 hours ago

Ingredients for 4 servings:

Base

Pesto

Recipe:

Ingredient Notes:

Potatoes: For perfect crispy-on-the-outside, tender-on-the-inside wedges, choose potatoes with a moderate to low starch content. Excellent options include Yukon Gold, Red Scarlett, and Norland.
Pesto: Feel free to make your pesto from scratch using the recipe instructions, or save time with your favorite ready-made or store-bought sauce.
Cheese: Any aged, hard cheese you enjoy will work beautifully here. Think Parmesan, Pecorino, Grana Padano, or similar varieties.
Oil: I typically use refined sunflower oil for these potatoes. However, for a more distinct Mediterranean flair, swap it out for extra virgin olive oil.

Let’s start cooking!

Make the pesto. In a blender cup or food processor, combine the basil leaves, vegetable oil, cheese, garlic, and salt to taste. Blend until smooth.

Peel the potatoes, if necessary, or simply wash them with a brush. Cut them into wedges.

Add vegetable oil, dried garlic, and salt, and mix well.

Arrange the wedges on a baking sheet and bake in an oven preheated to 200°C (390°F). Bake for 30 to 40 minutes, depending on the variety of potato, until done.

Transfer the potatoes to a bowl and add the pesto.

Mix well. Place them back on the baking sheet and return them to the oven for another 5 minutes.

Serve.

Enjoy!

This Baked Potato Wedges with Pesto recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
Would you like to thank me? It's easy!