Pesto potatoes are an awesome side dish; my version features boiled baby spuds that are finished in brown butter and my homemade basil pesto.
This dish is really easy to make and comes together in around 40 minutes, and that includes making your own pesto.
Buttery Spuds with Basil Pesto
Potatoes were "THE" side dish growing up; to be fair, there was not a great deal of variety; it would have been chips, mashed potatoes, roast potatoes, or boiled potatoes.
Now my choices are much more varied and include dishes like Indian jeera aloo, Lebanese batata harra and the majestic fondant potatoes!
My latest offering is some glorious brown butter and pesto baby potatoes... and it's incredibly simple.
We start off with some boiled baby new potatoes, which is about as easy as cooking can be.
These potatoes are then fried in butter until they are brown and nutty, and the potatoes have begun to colour up.
Then all you have to do is take it off the heat and stir through some pesto and sprinkle over some more pine nuts. You can even use store-bought pesto, and it will be just fine!
Frequently Asked Questions
Do I have to make my own pesto?
No, you can use store-bought pesto in this recipe, and it will be just fine.
Can I make this with regular potatoes?
Yes, but you will have to time the cooking a little more accurately to prevent them from falling apart when you cook them.
Using potatoes that are a little waxy or a medium potato will help.
Can I make this vegetarian?
Yes, if you are using store-bought pesto, you should have no trouble finding a vegetarian-friendly option.
If you are making homemade pesto, then you will not be able to use "true" Parmesan, which is typically made with animal rennet. But something like pecorino works well and is easier to find in a vegetarian-friendly product.
Can I make this in advance?
I wouldn't combine the pesto and the potatoes and then reheat the whole dish.
But boiled potatoes are fine stored in the fridge for 3-4 days in an air-tight container.
Pesto can be stored for a similar amount of time in an air-tight container, although it is better when fresh.
Serving Suggestions
These basil pesto baby potatoes are an awesome side dish for a host of meat and fish dishes.
They are pictured above with my cold pan-roasted chicken legs with garlic and thyme, but there are so many directions that you can go off in.
This recipe is also superb with pork, and would sit fantastically alongside my bacon-wrapped pork tenderloin, roast pork belly slices (without the sauce) or, if you want something super simple, these air fryer pork chops.
They are also properly foxy with a nice beef steak, my personal favourite is rump steak, or even lamb, and my Barnsley chops (again without the sauce) would be wonderful with these spuds.
When it comes to fish, knock yourself out; any pan-fried fish fillets would sit perfectly with this recipe. They are also very good with my breaded baked cod loin!
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 17cm or 7" saucepan.
- 25cm frying pan.
- Chopping board. Only required if you are making homemade pesto.
- Kitchen knife. Only required if you are making homemade pesto.
- Mini blender and or pestle and mortar. Only required if you are making homemade pesto.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Brown Butter and Basil Pesto Baby Potatoes Recipe
Ingredients
- 500 g Baby (New) Potatoes 3-3½ Cups
- 1½ teaspoon Salt For boiling the potatoes
- 35 g Butter 2 Tbsp
- 2 tablespoon Pine Nuts For garnish
- 125 g Basil Pesto ½ Cup (See below for a homemade pesto recipe
For Homemade Basil Pesto:
- 20 g Pine Nuts 2 Tbsp
- 25 g Basil Leaves ¾-1 Cup
- 15 g Parmesan Cheese 3 tablespoon
- 2 Garlic Cloves
- 50 ml Olive Oil 3 tablespoon + 1 Tsp
Instructions
- Bring an 18cm or 7-9" saucepan of salted water to a boil.
- When the water is boiling, add the potatoes and cook for 20-25 minutes, or until they are tender and cooked through.
- Whilst the potatoes are boiling, either make your homemade pesto or toast the pine nuts for the garnish. Set this aside for later.
- When the potatoes are cooked, drain them and allow them to steam dry for 2-3 minutes.
- Heat the butter in a 20cm or 8" frying pan over a medium-high heat, and when the butter is foaming, toss in the potatoes and fry for 4-5 minutes.
- Remove the pan from the heat, add the pesto, stir to combine, and serve with the toasted pine nuts.
For Homemade Basil Pesto:
- Add the basil leaves to a mini blender or pestle and mortar
- Toast the pine nuts in a small dry frying pan and add them to the basil. You can toast the pine nuts for the garnish and the pesto at the same time and separate them out.
- Add the remaining ingredients for the pesto and blitz until you have a texture you are happy with.I like to start my pesto in a mini blender and transfer it to a pestle and mortar, and pound it for a minute or two to get the oils from the basil and pine nuts flowing.