How to Cook Chilli Pesto Roast Potatoes

by Adrian Kwa

Give your roast potatoes some zing with a chilli pesto topping that brings a vibrant green on to the plate


  • 1 red chilli sliced (seeds in if you like it hot)
  • 900 Grams Desiree potatoes. Washed. Skin on.
  • 4 Tablespoons olive oil
  • 1 Tablespoon Rosemary leaves
  • 2 Tablespoons thyme leaves
  • 1 Tablespoon Sea salt
  • Pepper to taste.
  • 2 Tablespoons Pesto (refer to how to cook a rocket pesto)
  • Instructions

    Step 1

    Wash and pat dry the potatoes

    Step 2

    Preheat your oven to 180 degrees Celsius.

    Step 3

    Cut potatoes into quarters and place in a foil lined baking tray. Drizzle oil.

    Step 4

    Sprinkle on chilli thyme, rosemary, salt and pepper then stir to combine.

    Step 5

    Place in the preheated oven and bake for 60 to 80 minutes at 180 degrees (test your potatoes at around 60 mins to see if done)

    Step 6

    Turn the heat up to 200 degrees for the final 10 minutes to get a nice brown colour.

    Step 7

    Place pesto on top of your baked potatoes and garnish with some of your baked chilli. Enjoy!