Sheet Pan Roasted Potatoes with Dandelion Pesto – Crispy & Herbaceous Side

Sheet Pan Roasted Potatoes with Dandelion Pesto combines crispy roasted potatoes with a fresh, herbaceous pesto made from dandelion greens. The earthy greens add depth and brightness that transforms simple roasted potatoes into a flavorful and unique side dish. This recipe keeps preparation simple while delivering bold garden-inspired flavor.

Why You’ll Love This Recipe

• Crispy roasted potatoes with vibrant herbal pesto
• Uses seasonal dandelion greens creatively
• Easy sheet pan cooking with minimal cleanup
• Perfect side dish for many meals
• Balanced flavor with savory and fresh notes

Ingredients

Roasted Potatoes

• 2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Dandelion Pesto

• 1 cup fresh dandelion greens, packed
• ¼ cup fresh parsley
• ¼ cup grated Parmesan cheese
• ¼ cup walnuts or pine nuts
• 2 cloves garlic
• ⅓ cup olive oil
• 1 tablespoon lemon juice
• ¼ teaspoon salt

Step-by-Step Instructions

1. Preheat oven to 425°F (220°C).
2. Place halved potatoes on a large sheet pan.
3. Drizzle potatoes with olive oil and season with salt, pepper, and garlic powder.
4. Toss potatoes until evenly coated.
5. Spread potatoes in a single layer with cut sides down.
6. Roast potatoes for 30–35 minutes until golden and crispy.
7. While potatoes roast, prepare pesto by combining dandelion greens, parsley, Parmesan cheese, nuts, and garlic in a food processor.
8. Pulse ingredients until finely chopped.
9. Slowly add olive oil while blending until smooth.
10. Stir in lemon juice and salt.
11. Remove potatoes from oven and allow them to cool slightly.
12. Toss warm potatoes with prepared dandelion pesto.
13. Serve immediately.

Tips & Variations

• Use Yukon Gold or red potatoes for creamy interior texture
• Substitute almonds or sunflower seeds for nuts if desired
• Add roasted cherry tomatoes for color and sweetness
• Sprinkle extra Parmesan cheese before serving
• Add crushed red pepper flakes for mild heat

Storage & Freezer Instructions

• Store leftovers in airtight container in refrigerator for up to 3 days
• Reheat potatoes in oven at 375°F for best crispiness
• Avoid microwaving to maintain texture
• Store pesto separately for best freshness
• Freeze pesto only for up to 2 months, but do not freeze roasted potatoes

Serving & Pairing Ideas

• Serve alongside grilled chicken or roasted beef
• Pair with fresh salads or roasted vegetables
• Add to brunch spreads with eggs or omelets
• Serve as appetizer with dipping sauces
• Include as side dish for holiday or dinner meals

Frequently Asked Questions

Do dandelion greens taste bitter in pesto?

Blending greens with herbs, cheese, nuts, and olive oil balances bitterness and creates a smooth, flavorful pesto.

Can I prepare pesto ahead of time?

Yes, pesto stores well in the refrigerator and allows flavors to develop further before serving.

Can I use other greens instead of dandelion?

Yes, arugula, spinach, or kale can replace dandelion greens while maintaining vibrant flavor.

How do I make potatoes extra crispy?

Roast potatoes cut side down and avoid overcrowding the sheet pan to ensure proper browning.

Ready to Make It?

Sheet Pan Roasted Potatoes with Dandelion Pesto transforms everyday potatoes into a vibrant and flavorful side dish. The crispy texture pairs perfectly with fresh herbaceous pesto, making this recipe both simple and memorable.

You Might Also Like

• Creamy Dandelion Greens Dip – A smooth, savory dip that blends cooked dandelion greens with creamy ingredients, perfect for appetizers and snack boards.
• Garlic Parmesan Mushrooms – Tender mushrooms cooked with garlic and Parmesan cheese, creating a rich and flavorful side dish.
• Healthy Broccoli Salad – A crunchy, refreshing salad with creamy dressing and balanced flavors that complement many meals.
• Classic Caprese Salad – Fresh tomatoes layered with mozzarella and basil for a light and elegant side dish.

Print