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.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: Fusion, Mediterranean
Special diet: gluten-free, nut-free option, soy-free, vegan
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.
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.
Notes
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Enjoy them reheated or straight from the fridge.