Creamy gold potatoes get a double dose of herby flavor in this Vegan Pesto Potatoes recipe. It's easy to make in 30 minutes with either homemade or store bought pesto sauce. This flavorful side dish is delicious served hot or cold.
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Whether you're making a batch of fresh basil pesto or have an opened jar in your fridge, it's the perfect time to make Vegan Pesto Potatoes.
All you need are a bag of baby yellow potatoes, some pesto sauce, and a little salt and pepper to create an incredibly flavorful side dish. You can also make it ahead and let it chill in the refrigerator to enjoy as an alternative to potato salad.
Inspired by my recipe for grilled potatoes in herb sauce, this version uses your oven for roasting. First the small sliced potatoes are coated with pesto and baked until tender. Then they're tossed in additional pesto for even more fresh and zesty flavor.
It's an incredible way to enjoy vegan pesto that goes beyond pasta!
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Why you'll love this recipe
- It's a delicious way to enjoy pesto sauce.
- You can make it in half an hour.
- The leftovers taste great reheated or cold.
Ingredients
Potatoes: I recommend using small gold potatoes which only need to be sliced in half. Sometimes you'll see them labeled as baby potatoes or new potatoes. But if you can only find larger yellow or gold potatoes, cut them in uniform sizes so they roast evenly in a short amount of time.
Vegan pesto sauce: Make a batch of easy vegan pesto in a food processor using fresh basil, garlic, olive oil, nutritional yeast, pine nuts, lemon juice, and salt. Or choose your favorite jarred version at the market. Some brands that make pesto that doesn't contain dairy include Filippo Berio, Divina, and Sprouts.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Pat the potatoes dry with a kitchen towel and place them in a large mixing bowl with half of the pesto and salt and pepper, to taste. Toss well to coat.
- Spread them out on a baking sheet lined with parchment paper in a single layer.
- Roast until fork-tender, flipping halfway through.
- Carefully transfer the hot potatoes back to the mixing bowl. Toss with the remaining pesto and serve.
Amy's tip
Skip washing the mixing bowl after step 2 since you can use it again to toss the roasted potatoes in the remaining pesto in step 4.
Serving suggestions
Vegan Pesto Potatoes are a versatile side that pair well with a variety of dishes.
I love them served with baked lemon garlic tofu and stir fried sugar snap peas or lemony spinach and white beans.
You can also cook them in the oven alongside seasoned roasted chickpeas and your favorite veggies. Or make a green salad tossed with white balsamic vinegar dressing.
And if you have leftovers, they're wonderful served cold as a potato salad with a vegan "tuna" salad or baked tofu sandwich.
Storing
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Enjoy them reheated or straight from the fridge. Freezing is not recommended.
Recipe FAQs
Stored in the refrigerator, jarred pesto is best consumed within 3 days. Besides using it in this recipe, you can use to make pesto pasta salad, pesto scrambled tofu, and pesto orzo soup.
If you have leftover pesto sauce you're not going to use right away, you can freeze it in ice cube trays and then store the cubes in a freezer-safe container for up to 6 months.
Yes, leftover roasted Vegan Pesto Potatoes are delicious served cold as an alternative to potato salad.
More vegan potato recipes
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Love and Veggies,
Amy
📋 Recipe
Vegan Pesto Potatoes
Ingredients
- 1½ pounds small gold potatoes, sliced in half (or larger potatoes cut in uniform sizes) washed and patted dry
- ¼ cup vegan pesto, (homemade or store bought) divided
- salt and pepper , to taste
Instructions
- Preheat the oven to 400℉.
- In a large mixing bowl, toss the sliced potatoes with 2 tablespoons of the pesto and salt and pepper, to taste, so that they're well coated.1½ pounds small gold potatoes, ¼ cup vegan pesto, salt and pepper
- Spread out the potatoes in a single layer on a sheet pan lined with parchment paper for easier cleanup.
- Roast in the oven for 25 to 30 minutes, tossing halfway though, until the potatoes are tender when pierced with a fork.
- Remove the sheet pan from the oven and carefully transfer the hot potatoes back to the mixing bowl. Add the remaining 2 tablespoons of pesto to the potatoes, toss well, and serve.¼ cup vegan pesto
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Notes
Nutrition
Nutritional information is an estimation only.
Meli P says
Has this recipe every been done in an airfryer?
Amy Katz says
Yes, I often make it in my air fryer. You'll just need to adjust the time and cooking temperature down a little.