Tired of the same old side of fries? Then Crispy Pesto Potato Wedges are the answer! These crispy golden seasoned potatoes are made even more flavorful with the addition of fresh pesto.
While I love to snack on them alone (or with a side of aioli for dipping), Crispy Pesto Potato Wedges are also the perfect partner for burgers, steaks and chicken. Just the thing to perk up your taste buds!
What is Pesto Made With?
Pesto is a sauce originating 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 can’t be beat! Here’s how to whip up your very own batch: in a food processor, combine 1 cup fresh basil leaves, 3 crushed garlic cloves, 3 tablespoons of toasted pine nuts and 1/3 cup of grated Parmesan and season with salt and pepper, to taste. With the motor running, slowly stream in 1/3 cup of olive oil until the mixture is emulsified.
Use pesto to make this Crispy Pesto Potato Wedges recipe, and then place the remaining amount in an airtight container. Homemade pesto will stay fresh for up to 7 days when refrigerated, or for up to 9 months when frozen.
More Recipes Like 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.
- 2 pounds russet potatoes scrubbed and sliced into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/3 cup pesto
- 1 tablespoon lemon juice
- Garlic aioli for dipping
Preheat oven to 400 degrees. Line a large baking sheet with foil.
Place potato wedges in a large bowl.
Toss olive oil, spices, pesto, and lemon juice with potatoes until wedges are coated.
Arrange potato wedges onto lined pan.
Bake for 15 minutes, then flip each wedge.
Bake for an additional 10-15 minutes or until wedges are a crisp golden brown.
Serve with a garlic aioli for dipping, if desired