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!
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Ingredient Notes
- 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.
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.
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!
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!
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
Yes! This recipe is perfect to serve as a side dish. It's hearty, flavorful, and a delicious way to eat your vegetables!
Yes! Follow the directions the same as baking, but they will cook faster. Make sure to shake them around so they cook evenly.
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!
After you make these Roasted Pesto Potatoes, make sure to leave a comment & rate the recipe!
Recipe
Roasted Pesto Potatoes
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
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Chelsea
I made these for lunch today! They are absolutely delish, and I did not feel bogged down after eating them. Thank you!!
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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. (:
Kelly
Loved these so much!! Great summer side dish.
Mariah Mandile
Glad you enjoyed! Thanks for sharing. (: