Creamy gold potatoes get a double hit of herby flavor in these pesto roasted potatoes. They're easy to make in about 30 minutes with homemade or store-bought vegan pesto. Enjoy them hot from the oven or chilled as a potato salad.
Inspired by my grilled potatoes in herb sauce, this oven version is simple and reliable. All you need is a bag of baby yellow potatoes, pesto, and a little salt and pepper.
First, the halved potatoes are coated with pesto and roasted until tender. Then they're tossed with a little more pesto for extra fresh, zesty flavor. It's a fun way to enjoy pesto beyond pasta.
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Ingredients
- Potatoes: Use small gold potatoes so you can simply slice them in half. They may be labeled baby or new potatoes. If you only find larger yellow or gold potatoes, cut them into uniform pieces so they roast quickly and evenly.
- Vegan pesto: Make a batch of easy vegan pesto in a food processor with fresh basil, garlic, olive oil, nutritional yeast, pine nuts, lemon juice, and salt. Or choose a dairy-free jarred pesto at the market. Always check labels to be sure it meets your needs.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make pesto roasted potatoes
- Pat the potatoes dry with a kitchen towel. Add them to a large mixing bowl with half the pesto and salt and pepper to taste. Toss well to coat.
- Spread the potatoes on a parchment-lined baking sheet in a single layer. Keep the bowl handy for step 4.
- Roast until fork-tender, flipping halfway through.
- Carefully return the hot potatoes to the bowl, toss with the remaining pesto, and serve.
However you serve them, these pesto roasted potatoes bring bright basil flavor to any meal. And if you're in the mood for another pesto side, try my baked basmati rice with pesto next.
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Love and Veggies,
Amy
📋 Recipe
Vegan Pesto Roasted 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.
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.