How to make Roasted Potatoes Salad with Pesto -

This wonderful salad can be eaten hot or at room temperature or chilled

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potatoes (आलू), Sea salt (समुद्री नमक )

Cuisine : Fusion

Course : Salads

Roasted Potatoes Salad with Pesto

Roasted Potatoes Salad with Pesto Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Roasted Potatoes Salad with Pesto Recipe

  • Potatoes scrubbed well and cut into big cubes without peeli 4 medium

  • Sea salt to taste

  • Black peppercorns crushed 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Olive oil 2 tablespoons

  • Medium red capsicum cut into very thin strips 1

  • For Pesto

  • Rocket leaves 15-20

  • Fresh basil leaves 1 cup

  • Roasted pumpkin seeds 2 tablespoons

  • Garlic cloves 2-3

  • Salt to taste

  • Olive oil 4 tablespoons

  • Parmesan cheese 1/4 cup


Step 1

Preheat oven to 180º C.

Step 2

Put potatoes in a cake tin. Add sea salt, crushed peppercorns, cumin seeds and olive oil in a cake tin and mix well.

Step 3

Put the cake tin in the preheated oven and bake for 40-45 minutes.

Step 4

To make pesto, put rocket leaves, basil leaves, pumpkin seeds, garlic cloves, salt and 2 tbsps olive oil in a blender jar and blend. Add Parmesan cheese and remaining olive oil and continue to blend to a coarse paste.

Step 5

Remove the cake tin from the oven, transfer the roasted potatoes into a bowl, add 2 tbsps pesto and mix lightly. Add red capsicum strips and mix well.

Step 6

Transfer the mixture on a serving platter and serve immediately or cool down to room temperature and serve or chill and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.