In case you haven’t noticed, I love to roast things. Although it may take longer than other ways to cook vegetables, it’s worth it in the end. Everything tastes better after it’s been roasted! Along with Brussels sprouts and cauliflower, potatoes are one of my favorite vegetables to roast. I love it when they get all crispy and browned on the outside. While all they really need is just a pinch of fresh pepper and sea salt, I used some of the frozen pesto that I made a few weeks ago to make an Italian-inspired Roasted Pesto Potato Hash recipe.
Okay, fine–so maybe roasted potato hash isn’t a thing. You got me there. Well, for some reason I can never get potatoes to turn out right when I try making them in a skillet. Roasting, on the other hand, is pretty much impossible to mess up. And it requires a lot less attention too. I’ve made this recipe a few times and while it’s great as an easy side dish, it also works as a main dish–just stir in some cubed tempeh about halfway through the cooking time and add an extra tablespoon or two of pesto at the end.
An Italian-inspired roasted potato hash made with pesto and sun-dried tomatoes.
Ingredients
- 1 lb. red potatoes, cut into 1/2 inch pieces
- 1/2 tbsp. olive oil
- salt + pepper to taste
- 3 tbsp. prepared pesto
- 1/4 c. sun-dried tomatoes, chopped (I like the ones that come in a zip-top bag, but water- or oil-packed are fine too)
- 2 tbsp. shredded Parmesan cheese
Instructions
- Preheat oven to 375 degrees.
- Toss potatoes, oil, salt, and pepper together in a large bowl. Spread in a single layer on rimmed baking sheet coated with cooking spray (or oil from a mister). Bake for 30-35 minutes or until tender, stirring approximately every 15 minutes.
- Transfer potatoes to bowl. Add pesto, sun-dried tomatoes and cheese; stir until potatoes are evenly coated with pesto.
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I looooove roasted veggies AND pesto AND potatoes. This looks super good! I should start to look into some sort of roasted veggie casseroles. Hmmmm
Hm, what about a roasted veggie casserole with rosemary and cashew sauce? I’m obsessed with using cashew sauce as a dairy sub–it’s so yummy! I made a lasagna a few months back with rosemary + cashew sauce and it was a really good combo. I bet it would go well with sweet potatoes and root veggies.
I JUST started eating nuts and dont’ like most of them. I think cashews are OK, but I think the Cashew sauce might be a bit much for me. I’d definitely be willing to try it, but I’m not sure making a batch of it would be a good idea.
Well, cashew sauce doesn’t really TASTE like cashews–it just tastes like creamy sauce.
I promise!
I agree with you completely!!!! Roasting has the best flavor, and this recipe sounds amazing.
Mmmmmmm. And I just harvested some potatoes…
This looks delicious! My co-worker has promised me a veritable boatload of basil, and now I have a great idea for using it up.
YUMMY!! I love pesto! I wish I had more sun in my yard to grow basil but I get a decent crop from my potted plants. I’ll have to try on potatoes – usually I stick to pasta with pesto. Thanks for the inspiration!
I grew my basil in pots this year too because I didn’t want to take up space in my square foot garden. I got a TON of it from just two plants. We’ll have pesto for months to come!
This looks sooo good! I will have to try and make it. I have a ton of fresh basil too!
Thanks for the recipe!
nancy
It seems like everyone has lots of basil right now!
Mine started bolting back in August–I wish I could have gotten it to last until September.
This recipe is right up my alley! I am making pesto this week with the Basil from our garden and this will be a great way to use some of it.
I made pesto with all of my basil too and now I have SO much to use. I get bored of just having it with pasta, so I like tossing it with roasted veggies, using it in minestrone soup–so many possibilities!
Roasted veggies are awesome. I am glad it is beginning to cool off now…today was only 92 degrees…and we can start using the oven again.
It’s finally cooling off here too–although for us, cooling off is the 80s.
Perfect way to use up your basil! This sounds so good!