Potatoes with Sundried Tomatoes and Pesto


I firmly believe that to make any type of entertaining stress free there is only one magic ingredient required and that is to serve food which is incredibly delicious to taste and is astonishingly simple to make. Period. Holiday anxiety is my best friend, always on time and never leaves me alone… But with some super easy and scrumptious recipes, I keep this baby far away from my kitchen. It is really nice to have one zone peaceful, trust me.

These Potatoes with Sundried Tomatoes and Basil Pesto are a must on your entertaining menu. Not only they taste amazingly good but they look super-hot and sexy (com’on!!! please do not read this line aloud in front of the kids, Thanks….). You can serve this as an appetizer or as a side dish; this dish is a winner. Please I am not bragging…..

The combination of sundried tomato and basil works very well, I make this pesto in a little large quantity than required as it can be stored well and it goes well with so many things like pasta, chicken etc. I do add some red pepper flakes to the dish to give it a punch but you can add flakes according to your taste.

Potatoes with Sundried Tomatoes and Pesto


  • Potatoes – 6-8 medium size.
  • Salt and pepper – as per taste.
  • Red pepper flakes – 1 tsp., more if you like spicy.
  • Olive oil – 2 Tbsp.
  • For Pesto
  • Basil leaves fresh – 4 cups.
  • Sundried tomatoes in olive oil – 1 cup
  • Garlic – 2 cloves
  • Olive oil – ¼ cup or more, help in pureeing.


  1. In a blender add basil leaves, sundried tomatoes, garlic and salt. Start adding the oil slowly as the sundried tomatoes will also have the oil. Puree it to make a smooth pesto. Keep aside. Till ready to use. This will make almost 2 cups of pesto; extra pesto can be stored in refrigerator for 7-10 days.
  2. Peel and cut the potatoes into large chunks, boil them till just tender. Make sure not to over boil them as they will break apart while frying.
  3. Once ready, heat oil in a large skillet add the potatoes and shallow fry the till they start getting golden on the surface. Season them with salt and pepper. Toss or stir well.
  4. Now add 1-cup of pesto. Mix well, if you want more pesto you can add more. Mix well, be careful not break the potatoes. Sprinkle red pepper flakes, give a last toss. Serve hot.

Comments on this entry are closed.