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Home » Recipes » Pesto Roasted Potatoes

Pesto Roasted Potatoes

June 16, 2020 By Molly Thompson 1 Comment

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Simple pesto roasted potatoes make a great side dish for many meals. This recipe uses a vegan-friendly pesto so it's completely gluten and dairy free.

roasted pesto potatoes on a sheet pan with a bowl of fresh basil pesto with a spoon in it

Whenever I'm stumped for a side dish for dinner my go-to is usually some sort of potato. Whether it's a baked sweet potato or crispy roasted ones, they typically compliment any meal well.

These crispy pesto roasted potatoes take it up one level with a dairy free fresh basil pesto that's super simple to make.

If you aren't up for making your own pesto: you can follow the directions and use 1/2 cup of pre-made pesto.

  • baby potatoes in a glass bowl with pesto
  • uncooked basil pesto potatoes on a sheet pan before being roasted

Do you need to cook potatoes before roasting?

Boiling potatoes before roasting them is a common cooking practice, especially in restaurants. It helps cook the potatoes evenly first.

Although this is a great technique, it's not necessary for roasting potatoes and I find potatoes get more crispy when they're dried out.

And to be totally honestly, I don't want to spend the time or get the extra dishes dirty so this recipe does not require boiling the potatoes. I think they get just as tender and crispy!

What goes well with pesto?

Pesto is an Italian green sauce that goes well with mostly carbs. It's great with potatoes, of course, but it also pairs well with pasta, pizza, and chicken.

golden crispy potatoes on a sheet pan with pesto

If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.

What goes with pesto roasted potatoes?

  • Gluten free fried chicken
  • Honey sriracha wings
  • Instant pot honey mustard chicken
  • Honey glazed salmon
  • Mushroom and spinach stuffed flank steak
golden crispy potatoes on a sheet pan with pesto

Pesto Roasted Potatoes

5 from 1 vote
Simple pesto roasted potatoes make a great side dish for many meals. This recipe uses a vegan-friendly pesto so it's completely gluten and dairy free.
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Prep Time10 mins
Cook Time25 mins
Servings: 4 people
Author: Molly Thompson

INGREDIENTS

  • 1 1/2 pounds baby yukon gold potatoes cut in half *see notes
  • 1/2 cup raw pine nuts could also use walnuts or cashews
  • 3/4 cup tightly packed basil
  • 1 tablespoons nutritional yeast
  • 1 clove garlic
  • Juice from 1/2 lemon
  • 1/4 teaspoon kosher salt
  • 2 tablespoons olive oil

INSTRUCTIONS

  • Preheat the oven to 425°F. Line a large baking sheet with foil and set aside.
  • Wash the potatoes thoroughly, dry them and then cut the potatoes in half. You may need to quarter some of the large ones so each piece is the same size for even cooking. Place in a large bowl and set aside.
  • Next, make the basil pesto. Add the pine nuts, basil, nutritional yeast, garlic, lemon and salt to the bowl of a food processor. Blend on high for 1-2 minutes until completely smooth. Slowly add the olive oil and blend for another minute. Add the pesto to the potatoes, reserving a tablespoon or two for the end, and toss to coat the potatoes thoroughly.
  • Spread the potatoes evenly onto the prepared baking sheet in an even layer, trying not to let any potatoes overlap. Bake in the preheated oven for 25 minutes, stirring halfway through. When the potatoes are done, remove from the oven and toss with the remaining pesto. Serve immediately.

Notes

If some of the potatoes are larger, you can cut them into fourths so the potatoes are all even in size. This helps them cook evenly!

Nutrition

Serving: 1serving | Calories: 197kcal | Carbohydrates: 8.6g | Protein: 3.2g | Fat: 18.5g | Sodium: 161.3mg | Fiber: 2.5g | Sugar: 1.6g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
pesto roasted potatoes on a sheet pan with a spoon collage image for pinterest

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Previous Post: « 50 PCOS Recipes: Healthy Dinners You'll Love!
Next Post: Chipotle Roasted Sweet Potato Kale Salad with Cilantro Vinaigrette »

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Comments

  1. Elena says

    July 06, 2020 at 1:43 pm

    I followed the recipe but grilled rather than baked. We just wrapped them in tinoil and checked every few minutes until they were done. So yummy!! And the perfect side dish for a summer dinner.

    Reply

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I'm so glad you're here! My hope is that the recipes I share make your lives a little easier and healthier. I'm so happy you're here!

Recipe Key:

Dairy FreeDF
Gluten-FreeGF
Low CarbLC
PaleoP
Refined Sugar FreeSF
VeganVg
VegetarianV
Whole30W

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