These Easy Roasted Pesto Potatoes are the perfect vegetarian side dish! They're made with crispy roasted baby potatoes that are tossed in my Creamy Walnut Pesto! The recipe takes about an hour to make - start to finish! Not only do they taste good, but they're made with GOOD FOR YOU ingredients like raw walnuts, avocado, and garlic.
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What to pair with your Pesto Potatoes
Balsamic Chicken + Green Beans - This balsamic chicken recipe would go perfectly with your potatoes!
Simple and Healthy Frittata - I love serving Frittatas with potatoes! Personally, I would pair them with a garlic/onion/tomato fritatta. All the recipe details are in the post!
Lemon Herb Chicken Dinner - Roasted Pesto Potatoes would be a great addition to this meal! (One of my favorites!)
🍴 Recipe Instructions
Roasting Potatoes
- Slice baby potatoes into small bite size pieces, and add them to a mixing bowl.
- Next, pour in your oil, salt, and pepper. Stir the potatoes until they're evenly coated.
- Add them to a non-stick baking sheet or parchment paper lined baking sheet. Bake at 375 degrees for 30-45 minutes. (You'll know they're done when the edges get golden brown.) OPTIONAL: You can air fry the potatoes if you have one! Just keep an eye on them, because they will cook much faster.
Creamy Walnut Pesto
- While the potatoes are baking, you can make your pesto! Add all ingredients into you high speed blender. Blend until it becomes a smooth, creamy consistency. ** If you're roasting fresh garlic, you can add it right into the oven with the potatoes. Keep the peel on, and roast for about ten minutes or until the peel gets golden brown. Let it cool for a few minutes, and squeeze the garlic out into your blender!
- Once the potatoes are done, remove them from the oven and let them cool for a couple minutes. Then add them to a large mixing bowl. Pour your pesto on top, and toss until they are evenly coated!
How to store & reheat leftovers
I store leftovers in an air tight glass container in the refrigerator. Personally, I like to toss the potatoes in the pesto as needed so they don't get soggy when you store them. For re-heating I like to pop them in the air fryer for a few minutes, and then toss them in the leftover pesto! If they're pre-tossed, I like to heat them up in a skillet for a couple minutes. You can use the microwave, but they may get a little soggy.
More vegetarian recipes!
- Simple Vegetable Stir Fry
- Healthy Butternut Squash Risotto (Dairy-Free)
- Italian Vegetable Meatball Recipe
- How to Cook Spaghetti Squash
- Creamy Vegetable Risotto (Dairy-Free)
After you make these Whole30 Roasted Pesto Potatoes, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Whole30 Roasted Pesto Potatoes
Equipment
- High Speed Blender
- Baking Sheet
- Parchment Paper
Ingredients
Baby Potatoes
- 8 Cups Sliced Baby Potatoes Usually I cut them in half, or fourths depending on how big they are. You want them to be bite size!
- 2 Tablespoons Olive Oil or Avocado Oil
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
Creamy Walnut Pesto
- 1 Cup Raw Walnuts
- 1 Cup Filtered Water
- ¾ Cup Fresh Basil - Packed
- ¼ Cup Mashed Avocado
- ½ Juiced Lemon
- 1-2 Tablespoons Extra Virgin Olive Oil
- ¼ Teaspoon Garlic Powder Can sub with 3-4 freshly roasted cloves of garlic.
- ¼ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- ¼ Teaspoon Red Pepper Flakes
Instructions
Roasting Potatoes
- Slice baby potatoes into small bite size pieces, and add them to a mixing bowl.
- Pour in your oil, salt, and pepper. Toss them around until they're evenly coated.
- Add them to a non-stick baking sheet or parchment paper lined baking sheet. Bake at 375 degrees for 30-45 minutes. You'll know they're done when the edges get golden brown. OPTIONAL: You can also air fry the potatoes! It will take a little less time to cook.
Creamy Walnut Pesto
- While they're baking, you can make your pesto! Add all ingredients into you high speed blender. Blend until it becomes a smooth, creamy consistency. ** If you're roasting fresh garlic, you can add it right into the oven with the potatoes. Keep the peel on, and roast for about ten minutes or until the peel gets golden brown. Let it cool for a few minutes, and squeeze the garlic out into your blender!
- Once the potatoes are done, remove them from the oven and let them cool for a couple minutes. Then add them to a large mixing bowl. Pour your pesto on top, and toss until they are evenly coated!
Notes
Nutrition
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I made these for lunch today! They are absolutely delish, and I did not feel bogged down after eating them. Thank you!!
Ahh I'm so happy to hear that!! Thanks for taking the time to leave a comment - it means the world to me! Have a great Friday Chelsea. (:
Loved these so much!! Great summer side dish.
Glad you enjoyed! Thanks for sharing. (: