Walking Through Lavender Fields
Vegan Roasted Pesto Potatoes 1
Lunch and Dinner Sides and Appetizers

Vegan Pesto Potatoes (GF)

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This dish combines two amazing separate recipes. The first are golden roasted potatoes cooked in water with baking soda and then baked in the oven for that crispy bite. The second one is my incredible vegan pesto sauce with which you coat the potatoes after roasting them. Together they make a beyond delicious side or main dish.

Roasted potatoes are such a comfort food for me and are my favourite way of eating potatoes besides mashed potatoes. My vegan pesto just elevates that experience to another level. It’s so good I like to put it in as many dishes as possible. On pizza, in pasta, in beetroot noodles pasta, in vegan meatball sub and other sandwiches.

Vegan Roasted Pesto Potatoes 1

Vegan Pesto Potatoes (GF)

Crispy golden roasted potatoes are coated with an amazing vegan pesto for this flavourful comfort side or main dish.
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Prep Time 35 mins
Cook Time 30 mins
Total Time 55 mins
Course Main Course, Side Dish
Servings 2
Calories 456 kcal



  • First roast pine nuts for vegan pesto.
  • Prepare and roast potatoes as the instructions say but don't use rosemary in this case. You can also use salt and pepper sparingly since the vegan pesto has salt and pepper already.
  • While potatoes are roasting finish making vegan pesto as per instructions.
  • When potatoes are done, take them out of the oven and transfer them into a pot or bowl. Add vegan pesto and mix well together.
  • Serve warm.


Serving: 1servingSodium: 323mgCalcium: 39mgVitamin C: 30mgVitamin A: 206IUSugar: 5gFiber: 10gPotassium: 1459mgCalories: 456kcalMonounsaturated Fat: 14gPolyunsaturated Fat: 6gSaturated Fat: 4gFat: 24gProtein: 8gCarbohydrates: 56gIron: 3mg
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