Vegan Pesto Roasted Potatoes
Creamy gold potatoes get a double dose of herby flavor in this vegan pesto roasted 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.
Servings: 4
Calories: 191kcal
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
Notes
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Enjoy them reheated or straight from the fridge.
Nutrition
Calories: 191kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 716mg | Fiber: 4g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 34mg | Calcium: 45mg | Iron: 1mg
