Pesto and Mozzarella Potatoes
Transform your mealtime with these irresistible Pesto and Mozzarella Potatoes—a vibrant twist on classic roasted potatoes! Featuring tender baby potatoes roasted to golden perfection, this recipe takes a flavorful leap with a generous coating of fresh basil pesto and a melty layer of mozzarella cheese. A quick broil creates a bubbly, gooey topping, while a final touch of fragrant basil leaves and optional parmesan adds gourmet flair. Ready in just 45 minutes, this dish is perfect as a hearty side or a satisfying vegetarian main. Packed with bold flavors and minimal prep, these pesto-infused potatoes are guaranteed to steal the spotlight at any gathering!
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup basil pesto
- 1 cup mozzarella cheese
- 0.25 cup fresh basil leaves
- 2 tablespoons parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the baby potatoes thoroughly and cut them in half for even cooking.
Place the halved potatoes in a large mixing bowl and drizzle with olive oil. Sprinkle with salt and black pepper, tossing until the potatoes are evenly coated.
Spread the potatoes out in a single layer on a baking sheet lined with parchment paper for easy cleanup.
Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and tender. Stir halfway through cooking for even roasting.
While the potatoes are roasting, prepare the pesto and mozzarella topping. Grate mozzarella cheese and set it aside.
When the potatoes are done roasting, remove the baking sheet from the oven. Transfer the potatoes back to the bowl and gently toss them with the basil pesto until evenly coated.
Return the pesto-coated potatoes to the baking sheet and sprinkle the grated mozzarella cheese evenly over the top.
Put the baking sheet back in the oven and broil on high for 3-5 minutes, or until the cheese is melted and bubbly. Keep a close eye on them to avoid burning.
Remove the potatoes from the oven and let them cool slightly. Top with fresh basil leaves and optionally sprinkle with grated parmesan cheese for extra flavor.
Serve warm as a side dish or a standalone vegetarian meal, and enjoy!
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 12.5 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1442 mg | 111% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3602 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
