Ingredients
10 small new potatoes, cut into 1-inch pieces
1 tablespoon olive oil
3 tablespoons basil pesto
1 teaspoon kosher salt
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
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.
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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
