Roasted Potatoes with Arugula-Pistachio Pesto

Name: Roasted Potatoes with Arugula-Pistachio Pesto
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 6
Cuisine: Global
Ingredients: 43 grams 1/2 cups packed arugula leaves (about; 0 teaspoons freshly ground black pepper, divided; 907 grams fingerling potatoes, halved lengthwise; 1 garlic clove; 1 teaspoons kosher salt, divided; 2 teaspoons fresh lemon juice; 59 milliliters extra-virgin olive oil, divided; 3 Tbsps grated fresh Parmesan cheese; 2 Tbsps pistachios; 2 teaspoons water

Roasted Potatoes with Arugula-Pistachio Pesto might be just the side dish you are searching for. This recipe serves 6. One serving contains 219 calories, 5g of protein, and 11g of fat. A mixture of arugula leaves, olive oil, fingerling potatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 58 minutes. It is a good option if you're following a gluten free diet.

Instructions

Place a jelly-roll pan in oven. Preheat oven to 40

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Jelly

Roll

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Oven

Frying Pan

Combine potatoes and 1 tablespoon oil in a medium bowl; toss well. Arrange potatoes in a single layer on preheated pan.

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Potato

Cooking Oil

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Bowl

Frying Pan

Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper.

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Potato

Pepper

Salt

Bake at 400 for 20 minutes; toss potatoes.

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Potato

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Oven

Bake an additional 25 minutes or until tender, stirring every 10 minutes.

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Oven

Combine remaining 3 tablespoons oil, remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, arugula leaves, Parmesan cheese, pistachios, 2 teaspoons water, lemon juice, and garlic in a food processor; process until smooth.

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Parmesan