Ingredients
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10 small new potatoes, cut into 1-inch pieces
-
1 tablespoon olive oil
-
3 tablespoons basil pesto
-
1 teaspoon kosher salt
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
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Spread potatoes on the prepared baking sheet. Combine pesto and olive oil in a small bowl and drizzle over potatoes. Toss potatoes until evenly coated. Spread potatoes in a single layer.
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Roast in the preheated oven, stirring every 20 minutes, until golden brown, 45 minutes to 1 hour.
Nutrition Facts (per serving)
| 177 | Calories |
| 6g | Fat |
| 27g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 6 |
|
|
Calories 177 |
|
| % Daily Value * | |
|
Total Fat 6g |
8% |
|
Saturated Fat 1g |
7% |
|
Cholesterol 3mg |
1% |
|
Sodium 389mg |
17% |
|
Total Carbohydrate 27g |
10% |
|
Dietary Fiber 4g |
13% |
|
Total Sugars 1g |
|
|
Protein 5g |
|
|
Vitamin C 31mg |
154% |
|
Calcium 74mg |
6% |
|
Iron 2mg |
8% |
|
Potassium 668mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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