Pesto Roasted Potatoes

This is more a method than it is a recipe. After years of trying to get perfect crispy potatoes in the oven I finally found the answer. Boiling the potatoes first  until they are about half way done and then seasoning them and baking them ensures crisp potatoes every time. Now that the season of potatoes is upon us (Pesach) I will be making use of this method a lot. I don't understand the food science behind this but I think it has something to do with the release of the starch from the potatoes that helps them to crisp up. Here I just mixed about a pound of potatoes cut up (already half boiled) with 1/2 cup of pesto and seasoned with salt and pepper and threw them in the oven at 350 for about 40 minutes and they were delicious and crispy but feel free to season the potatoes any way you want before roasting them. Enjoy!


  1. Thanks Fagie for the great advice! On Friday, I didn't have enough time to roast potatoes in the oven. And I was too lazy to get a pot dirty to boil the potatoes. So instead, I microwaved a few baked potatoes until they were just about ready, and then cut them in to pieces. I guess that the theory behind your method is the same for microwaving (or else I was really lucky!) b/c the potatoes were ready after a short while in the oven and were crispy and excellent. I had to cover them quickly before we ate them all b4 Shabbat! BTW, do you always leave the skin on?




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