Don’t you feel like when you get to the heart of the Summer, there are a few produce items that just have to be devoured, like at every single meal!? For me it is tomatoes. They used to make me gag until I was in my early twenties. But the first time I ate Bruschetta, it changed all that. It was that heady combination of tomatoes and basil and olive oil and a little bit of acid. Perfection. I was sold. I still don’t want to eat them like apples or anything like that- but I do appreciate them very, very much- especially when paired with basil.

Pesto Baked Skillet Potatoes

So I found a way to capture all of those flavors in this beautiful (at least I think so!) skillet potato dish. Even though the tomatoes are really just a topping to the main event, the bright, juicy flavor of these gorgeous sweet little jewels really make the dish sing.

Pesto Baked Skillet Potatoes

I also love how I baked this in one pan. The whole process was really easy considering how elaborate the results were, and if it really only took about 15 minutes to do every last part of it including peel the potatoes. (If you have a helper, it would take even less!)

I used my new favorite Basil and Almond Pesto recipe for the topping, but if you really wanted to save time, you could also use a store bought variety. Either way- this is an amazing summer dish, perfect as a side at your next BBQ or potluck- or just a delicious weeknight dish for your family.

Pesto Baked Skillet Potatoes

Let me know what you think!

Here is how you make Pesto Skillet Baked Potatoes:
Preheat the oven to 350 degrees.In a Cast Iron Skillet (mine was 12 inches), add the 2 tablespoons of olive oil to the bottom.

Arrange the potatoes in concentric circles inside of the pan. Squeeze the juice of one lemon over the potatoes and sprinkle generously with salt.

Pesto Baked Skillet Potatoes

Transfer the pesto to the top of the potatoes.

Pesto Baked Skillet Potatoes

Using a spoon or a spatula, gently spread the pesto over the top of the potatoes.

Pesto Baked Skillet Potatoes

Bake in the oven at 350 degrees for 1 hour or until the potatoes are fork tender.
In a small bowl, toss the tomatoes with the remaining tablespoon of olive oil and a little salt and then sprinkle them over the top of the potatoes. Drizzle any leftover oil and juice over the potatoes as well.

Pesto Baked Skillet Potatoes

Serve hot or at room temperature.

 

Recipe: Pesto Skillet Baked Potatoes

Ingredients

  • 3 large russet potatoes, peeled and sliced into ¼” rounds
  • 2 tablespoons olive oil
  • 1 lemon
  • Kosher salt
  • 1 recipe Basil Almond Pesto
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • kosher salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a Cast Iron Skillet (mine was 12 inches), add the 2 tablespoons of olive oil to the bottom.
  3. Arrange the potatoes in concentric circles inside of the pan. Squeeze the juice of one lemon over the potatoes and sprinkle generously with salt.
  4. Transfer the pesto to the top of the potatoes and using a spoon or a spatula, gently spread the pesto over the top of the potatoes.
  5. Bake in the oven at 350 degrees for 1 hour or until the potatoes are fork tender.
  6. In a small bowl, toss the tomatoes with the remaining tablespoon of olive oil and a little salt and then sprinkle them over the top of the potatoes. Drizzle any leftover oil and juice over the potatoes as well.
  7. Serve hot or at room temperature.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

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Categorized: Recipe Index, Side dishes, Vegan
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Don’t you feel like when you get to the heart of the Summer, there are a few produce items that just have to be devoured, like at every single meal!? For me it is tomatoes. They used to make me gag until I was in my early twenties. But the first time I ate Bruschetta, it changed all that. It was that heady combination of tomatoes and basil and olive oil and a little bit of acid. Perfection. I was sold. I still don’t want to eat them like apples or anything like that- but I do appreciate them very, very much- especially when paired with basil.

Pesto Baked Skillet Potatoes

So I found a way to capture all of those flavors in this beautiful (at least I think so!) skillet potato dish. Even though the tomatoes are really just a topping to the main event, the bright, juicy flavor of these gorgeous sweet little jewels really make the dish sing.

Pesto Baked Skillet Potatoes

I also love how I baked this in one pan. The whole process was really easy considering how elaborate the results were, and if it really only took about 15 minutes to do every last part of it including peel the potatoes. (If you have a helper, it would take even less!)

I used my new favorite Basil and Almond Pesto recipe for the topping, but if you really wanted to save time, you could also use a store bought variety. Either way- this is an amazing summer dish, perfect as a side at your next BBQ or potluck- or just a delicious weeknight dish for your family.

Pesto Baked Skillet Potatoes

Let me know what you think!

Here is how you make Pesto Skillet Baked Potatoes:
Preheat the oven to 350 degrees.In a Cast Iron Skillet (mine was 12 inches), add the 2 tablespoons of olive oil to the bottom.

Arrange the potatoes in concentric circles inside of the pan. Squeeze the juice of one lemon over the potatoes and sprinkle generously with salt.

Pesto Baked Skillet Potatoes

Transfer the pesto to the top of the potatoes.

Pesto Baked Skillet Potatoes

Using a spoon or a spatula, gently spread the pesto over the top of the potatoes.

Pesto Baked Skillet Potatoes

Bake in the oven at 350 degrees for 1 hour or until the potatoes are fork tender.
In a small bowl, toss the tomatoes with the remaining tablespoon of olive oil and a little salt and then sprinkle them over the top of the potatoes. Drizzle any leftover oil and juice over the potatoes as well.

Pesto Baked Skillet Potatoes

Serve hot or at room temperature.

 

Recipe: Pesto Skillet Baked Potatoes

Ingredients

  • 3 large russet potatoes, peeled and sliced into ¼” rounds
  • 2 tablespoons olive oil
  • 1 lemon
  • Kosher salt
  • 1 recipe Basil Almond Pesto
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • kosher salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a Cast Iron Skillet (mine was 12 inches), add the 2 tablespoons of olive oil to the bottom.
  3. Arrange the potatoes in concentric circles inside of the pan. Squeeze the juice of one lemon over the potatoes and sprinkle generously with salt.
  4. Transfer the pesto to the top of the potatoes and using a spoon or a spatula, gently spread the pesto over the top of the potatoes.
  5. Bake in the oven at 350 degrees for 1 hour or until the potatoes are fork tender.
  6. In a small bowl, toss the tomatoes with the remaining tablespoon of olive oil and a little salt and then sprinkle them over the top of the potatoes. Drizzle any leftover oil and juice over the potatoes as well.
  7. Serve hot or at room temperature.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)