Want something simply irresistible? Try Roasted Pesto Potatoes! It’s a beautiful side dish that will elevate any meal. These potatoes are perfectly roasted to achieve a delightful balance of crispy edges and tender, creamy centers, enveloped in the rich, aromatic embrace of pesto sauce. With their roasted goodness and cozy rustic charm, they are the ultimate crowd-pleaser. Ideal for dinner gatherings and brunches alike. Experience the charming combination of earthy, hearty potatoes and the vibrant freshness of pesto—every bite is a symphony of flavors that will leave you craving more.
Whether you’re hosting an elegant dinner soirée or a cozy brunch, these potatoes will steal the spotlight, leaving your guests craving more. The result? A dining experience that’s not just memorable but truly unforgettable. Savor the magic of our roasted pesto potatoes and elevate any occasion to gourmet perfection.
- Refrigeration: If you have leftover roasted pesto potatoes, allow them to cool to room temperature before refrigerating. Store them in an airtight container in the refrigerator for up to 3-4 days. Keep them away from strong-smelling foods, as potatoes can absorb odors.
- Freezing: While roasted potatoes can be frozen, the texture may change slightly upon thawing. To freeze, place the cooled potatoes in an airtight container or freezer-safe bag, separating them with parchment paper to prevent sticking. Label with the date and use within 1-2 months for the best quality. To reheat, bake them in the oven to help restore their texture.
- Reheating: To reheat refrigerated roasted pesto potatoes, you can either microwave them (though this may make them slightly less crispy) or preferably reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy again. You can also reheat them in a skillet with a bit of oil for added crispiness.
- Avoid Moisture: Keep roasted potatoes away from moisture to prevent sogginess. Moisture can cause them to lose their crispiness.
- Enjoy Fresh: While you can store and reheat roasted potatoes, they are at their best when enjoyed fresh out of the oven. If possible, try to make just enough for your meal to savor their crispy texture and full flavor.
By following these storage tips, you can enjoy your roasted pesto potatoes and minimize food waste.
Delicious Pesto Recipes
Roasted Pesto Potatoes
- 2 lbs. baby potatoes (or any small potatoes) yellow, red, purple – or a mix of colors
- 1 teaspoon olive oil
- ¾ cup vegan pesto sauce (or homemade pesto)
- 3 tablespoons vegan parmesan cheese or nutritional yeast (optional – for cheesier flavor)
- salt and pepper to taste
- Preheat your oven to 400°F (200°C).
- Wash the potatoes and pat them dry with a paper towel. If they're larger, cut them into bite-sized pieces for quicker roasting.
- In a large mixing bowl, toss the potatoes with olive oil, salt, and pepper. Make sure the potatoes are evenly coated.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
- Roast in the preheated oven for about 20 minutes. or until the potatoes are about halfway through for even cooking.
- Take the pan out of the oven. Flip and stir the potatoes. Add the pesto sauce over the potatoes. Then sprinkle the vegan parmesan or nutritional yeast, if using, over the pesto potatoes.
- Put the potatoes with pesto sauce over them back in the over. Continue cooking until the potatoes are done roasting. About another 10 minutes. Check with a fork to make sure they are done. The potatoes should be tender and have crispy edges.
- Once the potatoes are done roasting, remove them from the oven.
- Transfer the vegan roasted pesto potatoes to a serving dish. Optionally, you can garnish with some fresh basil leaves or another sprinkle of vegan parmesan cheese if you have it.