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fried pesto potatoes recipe

Crispy Roasted Potatoes with Pesto and Spinach

Author: Becky
A simple side dish, these roasted pesto potatoes with fresh baby spinach leaves are so yummy! It only needs 4 ingredients and they are super quick to bake.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Course Side Dish
Cuisine British, Italian
Servings 2
Calories 360 kcal


  • 500 g Potatoes
  • 100 g Baby Spinach
  • 2 tbsp Pesto plus extra to serve (optional)
  • 50 g Parmesan plus extra to serve (optional)


  • Preheat Oven to 180C
  • Peel and cut the potatoes into small cubes.
  • Rinse the potato cubes well with cold running water, to rinse away the starch.
  • Place the potatoes in a pan and cover with water, bring to the boil and cook for 5 minutes until soft.
  • Remove potatoes from the heat and drain.
  • Cover the potatoes in the pesto.
  • Place the potatoes on a baking tray and bake in the oven for 20-25 minutes, turning halfway through.
  • Remove your potatoes from the oven and stir in the spinach.
  • Sprinkle the parmesan oven the top.
  • Return the potatoes and spinach to the oven and bake again for 1-2 minutes until the spinach has wilted and the cheese has melted.
  • Remove the potatoes from the oven, place in a serving dish and stir in more pesto and parmesan if you wish.
  • Season and serve.

Nutrition Estimate

Calories: 360kcalCarbohydrates: 47gProtein: 16gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 595mgPotassium: 1355mgFiber: 7gSugar: 3gVitamin A: 5191IUVitamin C: 63mgCalcium: 400mgIron: 4mg
Keyword cheese roast potatoes, potatoes with spinach, roasted pesto potatoes
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