Description
Sheet Pan Roasted Potatoes with Dandelion Pesto features crispy roasted potatoes tossed in fresh herbaceous pesto made from dandelion greens.
Ingredients
2 pounds baby potatoes, halved
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 cup fresh dandelion greens
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
Instructions
1. Preheat oven to 425°F
2. Place halved potatoes on sheet pan
3. Drizzle with olive oil and seasonings
4. Spread potatoes in single layer
5. Roast potatoes for 30–35 minutes until golden
6. Combine dandelion greens, parsley, cheese, nuts, and garlic in food processor
7. Pulse until finely chopped
8. Slowly add olive oil while blending
9. Add lemon juice and salt
10. Toss warm potatoes with pesto
11. Serve immediately
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg