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
- 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
Oven method:
- Preheat the oven to 400°F. Spread the potatoes in a single layer on a parchment-lined sheet pan.
- Roast for 25 to 30 minutes, tossing halfway through, until the potatoes are tender when pierced with a fork.
Air fryer method*:
- Preheat the air fryer to 375°F, if your model requires preheating. Arrange the potatoes in a single layer in the air fryer basket or tray. Work in batches if needed.
- Air fry for 15 to 20 minutes, tossing halfway through, until fork-tender and lightly browned.
- To finish either method:
- Carefully transfer the hot potatoes back to the mixing bowl. Add the remaining 2 Tablespoons of pesto, toss well, and serve.¼ cup vegan pesto
Video
Notes
*Air fryer models vary. Start checking the potatoes after 15 minutes and adjust the cooking time as needed. Avoid overcrowding the basket or tray so the potatoes cook evenly.
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
