Crispy Pesto Potato Wedges - The Seaside Baker

While I love to snack on them alone (or with aioli for dipping), Crispy Pesto Potato Wedges are also the perfect partner for burgers, steaks and chicken. Exactly what brightens up your taste buds!

What is Pesto made of?

Pesto is a sauce from Genoa, Italy. Traditional pesto is made with Genovese basil, salt, garlic, extra-virgin olive oil, European pine nuts and a grated cheese such as Parmesan or Pecorino Romano.

Making homemade pesto is actually quite simple, and the taste simply cannot be beat! This is how you can prepare your own party: combine 1 cup of fresh basil leaves, 3 crushed garlic cloves, 3 tablespoons roasted pine nuts and 1/3 cup grated Parmesan cheese and season with salt and pepper to taste. Let the engine run slowly in 1/3 cup of olive oil until the mixture is emulsified.

Use pesto to make this recipe with crispy pesto potato wedges and place the remaining amount in an airtight container. Homemade pesto stays fresh in the fridge for up to 7 days, or frozen for up to 9 months.

More recipes such as Crispy Pesto Potato Wedges

For more great Pesto dishes, try my Pesto salmon with spinach Garlic Quinoa and Pesto Pasta salad. Or if you're looking for more ways to get your potato fix, you'll love these Brown Butter Sage Potato Stacks and this recipe for Southwestern Potato Skins.

Crispy Pesto Potato wedges

These crispy potato potatoes make a wonderful side dish or snack!

Class: Side dish

Kitchen: American

keyword: crispy fried potato wedges, pesto potatoes

ingredients

• 2 lb red-brown potatoes scrubbed and sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea ​​salt
• 1 teaspoon ground black pepper
• 1/3 headline Pesto
• 1 tablespoon lemon juice
• Garlic aioli for immersion

Instructions

1. Preheat the oven to 400 degrees. Cover a large baking sheet with foil.

2. Place potato wedges in a large bowl.

3. Discard olive oil, herbs, pesto and lemon juice with potatoes until wedges are coated.

4. Place the potato wedges on the lined pan.

5. Bake for 15 minutes and then turn each wedge.

6. Bake for another 10-15 minutes or until wedges are crispy golden brown.

7. Serve with a garlic aioli to dip, if desired

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