If you’re looking for a side dish that’s simple, full of flavour, and a little fancy, these Roasted Potatoes with Salsa Verde and Pistachios are where it’s at! Crispy, golden potatoes paired with a zesty salsa verde and crunchy pistachios create a vibrant and irresistible dish that’ll have everyone asking for seconds. Whether it’s a weeknight dinner or a holiday spread, this recipe is the perfect balance of comfort and elegance – plus, it’s so easy to make!
Why you’ll love these potatoes
You’ll love these Roasted Potatoes with Salsa Verde and Pistachios because they hit all the right notes – crispy, golden potatoes with a zesty, fresh salsa verde and a satisfying crunch from the pistachios. It’s a perfect balance of comfort and sophistication that’s both easy to make and impressive enough for any occasion. The earthy, herby salsa verde brightens up the roasted potatoes, while the pistachios add a pop of texture, making every bite unforgettable. Plus, they’re versatile enough to pair with almost any dish, from weeknight dinners to festive spreads! Trust me, it’s more than just your average roasted potatoes.
How do I make sure the potatoes are crispy?
To make sure your roasted potatoes are perfectly crispy, follow these tips:
- Cut Evenly: Slice the potatoes into even-sized pieces, ensuring they cook at the same rate. Smaller pieces will get crispier, but larger chunks are also great if you prefer more substantial bites.
- Par-boil: Partially cook your potatoes in a pot of salted boiling water for several minutes until they are tender even for a fork to pierce through.
- Toss in Oil: Coat the potatoes evenly with olive oil (or your choice of oil). This helps them crisp up in the oven. Don’t skimp – oil is key to achieving that golden, crispy texture.
- Don’t Overcrowd the Pan: Arrange the potatoes in a single layer on the baking sheet, leaving space between them. If they’re too close together, they’ll steam instead of roasting, resulting in soft potatoes rather than crispy ones.
- High Heat: Roast at a high temperature (around 200°C or 400°F) to get those crispy edges. High heat helps the exterior get golden and crunchy while keeping the inside fluffy.
- Flip Midway: Halfway through roasting, flip the potatoes to ensure they crisp up evenly on all sides. This helps them develop that perfect golden brown colour.
- Use a Preheated Baking Sheet: For an extra crisp, you can preheat your baking sheet in the oven before adding the potatoes. This gives them a head start on crisping up as soon as they hit the pan.
Can I make this recipe nut-free?
Yes – you definitely can make this recipe nut-free! The salsa verde itself has no nuts as it’s different to a pesto. All you would need to do is to remove the pistachios. You could substitute the pistachios for seeds or a nut-free dukkah so that you can still enjoy the crunch element.
Roasted Potatoes with Salsa Verde and Pistachios
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Crispy roasted potatoes topped with zesty salsa verde and crunchy pistachios. A simple yet elegant side dish perfect for any meal or celebration!
Ingredients
750 grams Baby Red Potatoes
2 tbsp Pistachios, chopped
1 tbsp Olive Oil
1 tsp Salt
- Salsa Verde
2 cups Fresh Basil, Mint and Parsley
1 tsp Salt
1 tsp Red Wine Vinegar
1 tsp Dijon Mustard
2 tsp Capers
1/4 cup Olive Oil
1 Small Chilli (optional)
1 Ice Cube
Directions
- Start by blending up your salsa verde in a food processor. Blend until well combined and a semi-thick consistency.
- Bring a pot of salted water to boil on the stove. Either halve your potatoes if they are large or keep them whole if they are small like mine were. Place these into the boiling water and simmer for 10 minutes or so. They shouldn’t. befalling apart, but should allow a fork to pierce their skin.
- Pre-heat the oven to 200 degrees celsius. Drain and pat dry the potatoes. Spread these evenly onto a lined baking tray. Drizzle over the olive oil and salt. Bake in the oven for around 30 minutes or until they are crispy on the outside.
- Serve with chopped pistachios and dollops of salsa verde. Enjoy!
