Roast Potato and Pesto Salad
Potatoes have long been part of Canada’s food story. Early settlers relied on them as a dependable crop that could withstand our climate, and today fields in Prince Edward Island, Manitoba, and Alberta still produce some of the best in the world. This dish celebrates their humble roots with a modern twist: roasted baby potatoes, finished with tangy crème fraîche, fragrant pesto, and fresh coriander — simple, colourful, and deeply satisfying.
Prep Time: 10 minutes
Total Time: 30–35 minutes
Serves: 4
Ingredients
For the Potatoes
1 kg (2.2 lbs) baby potatoes (or small waxy potatoes), halved or quartered
3 tbsp olive oil
Sea salt & freshly ground black pepper
200 ml (¾ cup) crème fraîche (or sour cream)
A handful fresh coriander leaves (cilantro)
Extra virgin olive oil, for drizzling
For the Pesto
2 cups fresh basil leaves, packed
2 garlic cloves
¼ cup pine nuts (or Canadian walnuts for a local twist)
½ cup freshly grated Parmesan cheese
½ cup olive oil
Juice of ½ lemon
Salt & black pepper, to taste
Method
Preheat oven to 200°C (400°F). Toss potatoes with olive oil, salt, and pepper. Spread on a baking tray and roast 30–35 minutes, turning once, until golden and crisp.
Meanwhile, make the pesto: In a food processor, combine basil, garlic, pine nuts, Parmesan, and lemon juice. Pulse until finely chopped. With the motor running, slowly add olive oil until smooth. Season to taste.
Transfer warm potatoes to a serving platter. Either dollop crème fraîche on top and swirl pesto over for a rustic finish, or blend crème fraîche and pesto together into a marbled sauce and toss with the potatoes for even coating.
Scatter with fresh coriander, drizzle with extra virgin olive oil, and serve warm.
Variations
Prairie Twist – Use Canadian walnuts instead of pine nuts for a nutty, local flavour.
Autumn Swap – Replace potatoes with roasted squash or sweet potatoes.
Herb Garden – Swap basil pesto for chimichurri or even parsley pesto when basil isn’t in season.
