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    Home » Whole30

    Roasted Pesto Potatoes

    Published: Sep 1, 2020 · Modified: Apr 8, 2022 by Mariah Mandile

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    Roasted Pesto Potatoes are a delicious way to eat your vegetables! This recipe is easy to make, and you only need a few ingredients. Just roast potatoes until crispy and toss in your favorite homemade pesto!

    Roasted pesto potatoes in a white bowl.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Ingredient Notes
    • What to serve with Pesto Potatoes
    • 🍴 Step by Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • How to store & reheat leftovers
    • Recipe
    • Want more recipes?
    • 💬 Reviews

    Ingredient Notes

    Roasted pesto potato ingredients.
    • Cubed Potatoes - I used gold potatoes, but you could use baby potatoes or white potatoes for this recipe.
    • Olive Oil - You can swap for Avocado Oil or Coconut Oil!
    • Seasoning - You'll need a little salt +black pepper to season the potatoes.
    • Pesto - I used my favorite Avocado Pesto recipe, but any homemade or pre-made pesto will work.

    What to serve with Pesto Potatoes

    • Whole30 Lemon Thyme Chicken Wings (Air Fried)
    • Healthy Lemon Roasted Chicken with Vegetables
    • Grilled Chicken
    • Grilled Steak

    🍴 Step by Step Instructions

    Step 1: Preparing Potatoes

    Rinse and dry potatoes. Cube into small bite sized pieces. Add to a large bowl, potatoes, olive oil, salt, and black pepper. Stir around until evenly coated.

    Cubed potatoes in a glass mixing bowl.

    Step 2: Roasting Potatoes

    Place on a parchment paper lined baking sheet. (Make sure there is space between the potatoes.) Bake at 400° for about 40 minutes. You'll know they're done when the edges get golden brown.

    Potatoes on a baking sheet.

    Step 3: Pesto

    Add all pesto 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!

    Roasted potatoes in a glass mixing bowl.

    Step 4: Putting it all together

    When the potatoes are golden brown, remove them from the oven. Add them to a large mixing bowl and pour over pesto. Stir until they are evenly coated. Serve hot!

    Roasted pesto potatoes with fresh basil leaves on top.

    Expert Tips

    • Use parchment paper on the baking sheet to avoid sticking.
    • Make sure to leave space between each potato so they can crisp up!
    • Use 2 trays to bake the potatoes.

    Frequently Asked Questions

    Are pesto potatoes good as a side dish?

    Yes! This recipe is perfect to serve as a side dish. It's hearty, flavorful, and a delicious way to eat your vegetables!

    Can I use an air fryer to cook the potatoes?

    Yes! Follow the directions the same as baking, but they will cook faster. Make sure to shake them around so they cook evenly.

    Do you need to cook potatoes before roasting?

    You can pre-boil the potatoes so they bake faster, but I never bother with the extra step!

    How to store & reheat leftovers

    I store leftovers in an airtight 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.

    To re-heat air fry or bake 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 side dish recipes!

    • Lemon Orzo Salad
    • Sautéed Sweet Potatoes
    • Pesto Orzo Salad
    • Cherry Tomato Peach Salsa

    After you make these Roasted Pesto Potatoes, make sure to leave a comment & rate the recipe!

    Recipe

    Roasted pesto potatoes in a white bowl.

    Roasted Pesto Potatoes

    Mariah Mandile
    Roasted Pesto Potatoes are a delicious way to eat your vegetables! This recipe is easy to make, and you only need a few ingredients. Just roast potatoes until crispy and toss in your favorite homemade pesto!
    Mariah Mandile
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 25 mins
    Cook Time 45 mins
    Total Time 1 hr 10 mins
    Course Appetizer, Side Dish
    Cuisine American, Italian
    Servings 6
    Calories 329 kcal

    Equipment

    • Food Processor or Blender
    • Baking Sheet
    • Parchment Paper

    Ingredients
      

    Baby Potatoes

    • 8-10 Cups Gold Potatoes, Cubed Swap for white potatoes or baby potatoes!
    • 2 Tablespoons Olive Oil or Avocado Oil
    • 1 Teaspoon Salt
    • ¼ Teaspoon Black Pepper

    Avocado Lemon Pesto

    • 2 Cups Fresh Basil, Packed
    • 1 Cup Avocado
    • 1 Cup Filtered Water
    • ¼ Cup Lemon Juice
    • 1 Teaspoon Salt
    • ¼ Teaspoon Garlic Powder Can sub with 3-4 freshly roasted cloves of garlic.
    • ¼ Teaspoon Black Pepper

    Instructions
     

    Roasting Potatoes

    • Rinse and dry potatoes. Cube into small bite sized pieces.
    • Add to a large bowl, potatoes, olive oil, salt, and black pepper. Stir around until evenly coated.
    • Place on a parchment paper lined baking sheet. (Make sure there is space between the potatoes.) Bake at 400° for about 40 minutes. You'll know they're done when the edges get golden brown.

    Pesto

    • Add all pesto 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!
    • When the potatoes are golden brown, remove them from the oven. Add them to a large mixing bowl and pour over pesto. Stir until they are evenly coated. Serve hot!

    Notes

    Expert Tips

    • Use parchment paper on the baking sheet to avoid sticking.
    • Make sure to leave space between each potato so they can crisp up!
    • Use 2 trays to bake the potatoes.

    Frequently Asked Questions

    Are pesto potatoes good as a side dish?
    Yes! This recipe is perfect to serve as a side dish. It's hearty, flavorful, and a delicious way to eat your vegetables!
    Can I use an air fryer to cook the potatoes?
    Yes! Follow the directions the same as baking, but they will cook faster. Make sure to shake them around so they cook evenly.
    Do you need to cook potatoes before roasting?
    You can pre-boil the potatoes so they bake faster, but I never bother with the extra step!

    Nutrition

    Serving: 1gCalories: 329kcalCarbohydrates: 58gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 798mgPotassium: 1487mgFiber: 9gSugar: 3gVitamin A: 466IUVitamin C: 70mgCalcium: 58mgIron: 3mg
    Keywords easy roasted pesto potatoes, pesto potatoes, roasted pesto potatoes, whole30 pesto potatoes
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    Want more recipes?

    Check out my recipe box where you can browse by season, diet, and flavor!

    Recipe Index

    More Whole30

    • Gluten-Free Chicken Meatballs and Gravy
    • Creamy Butternut Squash Pasta Sauce
    • Whole30 Chicken Pot Pie Soup
    • Strawberry Banana Blackberry Smoothie

    Reader Interactions

    Comments

    1. Chelsea

      September 03, 2020 at 3:01 pm

      I made these for lunch today! They are absolutely delish, and I did not feel bogged down after eating them. Thank you!!

      Reply
      • [email protected]

        September 04, 2020 at 12:12 pm

        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. (:

        Reply
    2. Kelly

      June 19, 2021 at 11:21 am

      5 stars
      Loved these so much!! Great summer side dish.

      Reply
      • Mariah Mandile

        June 24, 2021 at 1:38 pm

        Glad you enjoyed! Thanks for sharing. (:

        Reply

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