Home ยป Roasted Pesto Bacon Potatoes

Roasted Pesto Bacon Potatoes

Roasted Pesto Bacon Potatoes 1

I remember living in Tulsa, starting our very first garden.

I’d researched raised bed gardens and started the garden from scratch – hammer, nails, dirt…the whole deal, beginning to end. It was one of the best workouts I’ve ever had — getting ALL that dirt from the front yard to the back, up and down a little hill each way, with the world’s most rickety wheel barrel. Mr. P was out of town and I was dead-set on having all the soil moved before he returned home the following day. I remember very specifically that I hadn’t eaten dinner, didn’t change out of my scrubs after work, and wore blisters – bad blisters – deep into the palms of my hands, working well into the dark of the steamy, summer night.



Roasted Pesto Bacon Potatoes 2

We stayed in that house 1 summer, but I had no regrets over the efforts made to start my very first garden. We learned a ton about gardening and Tulsa was a great climate for a long growing season. We grew a lot – potatoes, green beans, squash, carrots, tomatoes…. It was rewarding for sure.

In Ohio, we opted for planters on our deck. Our backyard had beautiful landscaping and less-than-optimal sun exposure, so there we grew eggplant, zucchini, tomatoes, and herbs. If you follow along, it was the herbs I talked about not dying in Michigan that I brought with us from Ohio. 😉



Roasted Pesto Bacon Potatoes 3

Last year’s hot Michigan summer, produced beautiful, flavorful, and PLENTIFUL tomatoes. But this brisk summer? Not so much. We should’ve planted potatoes!

Not only are potatoes a great cold weather vegetable to grow, but they’re little surprises growing beneath the ground that you can finally get a glimpse of when their leaves above ground die off (growing potatoes is a test of patience for those as impatient as myself!). So fun. And who doesn’t love potatoes?!

And not that I don’t love potatoes as is (nom!), but this recipe that included not only pesto, but BACON and ranch seasoning caught my attention. I just couldn’t shake the craving for these slightly sinful cubes of potato heaven. You WON’T be disappointed, especially if you’re patient enough to let them crisp up to perfection!



Roasted Pesto Bacon Potatoes 4

Roasted Pesto Bacon Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (about 1 cup each)
  • 3 lbs red potatoes, cubed
  • 2 Tbsp olive oil
  • ¼ cup prepared pesto
  • 1 Tbsp dry ranch seasoning mix
  • ½ tsp onion powder
  • ¼ tsp pepper pepper
  • 5 strips nitrate-free bacon, cooked and crumbled
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.
  2. Add potatoes to a large bowl followed by olive oil and pesto; toss until evenly coated. Add ranch seasoning, onion powder, and pepper; toss well. Arrange potatoes in a single layer on the baking sheet.
  3. Bake for 45-60 minutes or until tender and golden in some places, stirring half way through.
  4. When ready to serve, sprinkle bacon over the top.
Recipe slightly adapted from Carlsbad Cravings
Nutrition Information
Serving size: ~1 cup Calories: 276 Fat: 11.0 Carbohydrates: 41.7 Sugar: 5.2 Sodium: 353 Fiber: 5.3 Protein: 10.1 Cholesterol: 13
Be well,


Share With Your Friends!

1 Comment

  1. Robin
    July 13, 2015 / 5:49 am

    This recipe is amazing. If you want to learn how to make potatoes delicious. THis is the one.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Get my newest recipes
Follow Me