Sun-dried Tomato Roasted Breakfast Potatoes

Liven up your breakfast with these Sun-dried Tomato Roasted Breakfast Potatoes! Baby yukon gold potatoes are quartered and roasted before being tossed in a homemade sun-dried tomato pesto! Serves 6 in 30 minutes.

Course Breakfast & Brunch

Cuisine Mediterranean

Keyword breakfast, brunch, potatoes, side dish, sun-dried tomatoes

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 316

Author Laurie McNamara

Ingredients

FOR THE PESTO:

7 ounce jarred sun-dried tomatoes in olive oil
1/4 cup toasted sliced almonds or walnuts
1/4 cup parmesan cheese freshly grated
8 basil
2 cloves garlic peeled and roughly chopped
1/2 lemon juiced
kosher salt to taste
black pepper freshly ground, to taste

FOR THE ROASTED POTATOES:

olive oil spray
1½ pounds baby Yukon gold potatoes
1 teaspoon olive oil
1/4 cup sun-dried tomato pesto
1 tablespoon whipped butter or 1/2 tablespoon regular butter
minced fresh dill for serving

US Customary - Metric

Instructions

TO MAKE THE PESTO:

Into the bowl of your mini food processor add the entire jar (oil too! should be around 3 to 4 tablespoons) along with the almonds, parmesan, basil, chopped garlic, lemon juice and a pinch or two of salt and freshly ground black pepper.
Process until desired consistency.

TO MAKE THE ROASTED POTATOES:

Preheat your oven to 400℉ (or 200℃) and lightly spray a rimmed metal baking sheet.
Quarter the potatoes and toss with the olive oil, salt and pepper on the pan.
Roast on the middle rack of your preheated oven for 20 minutes. Rotate the pan halfway through to ensure even cooking. Do not turn.
In a mixing bowl, add sun-dried tomato pesto and butter.
Once the potatoe have roasted and are fork tender, add them to the bowl (while they are hot!) with the butter and pesto. Toss to combine.
Transfer to a serving dish and sprinkle with fresh dill.

Nutrition