This post may contain affiliate links.
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 Pesto Potatoes (GF)
Ingredients
- 1 batch roasted young potatoes
- a little less than 1/4 vegan pesto
Instructions
- 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.
Nutrition
Walking Through Lavender Fields is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. If you make a purchase through one of those links, Walking Through Lavender Fields will receive a small commission from the purchase at no additional cost to you. I only recommend products that I love and use through my affiliate links.
No Comments