Recipes/ Sides/ vegetarian recipes

Potato Hash Made With Roasted Potatoes and Pesto

Roasted Pesto Potato Hash

We love to roast things. Although it may take longer than other ways to cook vegetables, but the caramelization makes it totally worth it in the end. Everything tastes better after it’s been roasted! Along with Brussels sprouts and cauliflower, potatoes are one of our favorite vegetables to roast. We 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, we added some pesto (you can use this frozen pesto recipe!) to make an Italian-inspired Roasted Pesto Potato Hash recipe.

Okay, fine–so maybe roasted potato hash isn’t a thing. Or, at least it wasn’t until we just invented. And a lot of people have trouble getting them to turn out right in a skillet (although blanching them first is a good idea!). Roasting, on the other hand, is pretty much impossible to mess up. And it requires a lot less attention too. We’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.

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Roasted Pesto Potato Hash

Roasted Pesto Potato Hash [close]

An Italian-inspired roasted potato hash made with pesto and sun-dried tomatoes.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4

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

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Transfer potatoes to bowl. Add pesto, sun-dried tomatoes and cheese; stir until potatoes are evenly coated with pesto.

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16 Comments

  • Reply
    Val
    September 20, 2011 at 1:30 pm

    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

    • Reply
      The Type A Housewife
      September 20, 2011 at 1:54 pm

      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.

      • Reply
        Val
        September 20, 2011 at 5:30 pm

        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. 🙂

        • Reply
          The Type A Housewife
          September 21, 2011 at 1:59 pm

          Well, cashew sauce doesn’t really TASTE like cashews–it just tastes like creamy sauce. 🙂 I promise!

  • Reply
    blueviolet
    September 20, 2011 at 7:55 pm

    I agree with you completely!!!! Roasting has the best flavor, and this recipe sounds amazing. 🙂

  • Reply
    Smedette
    September 20, 2011 at 11:12 pm

    Mmmmmmm. And I just harvested some potatoes…

  • Reply
    Matt @ FaveDiets
    September 20, 2011 at 11:33 pm

    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.

  • Reply
    BusyWorkingMama
    September 21, 2011 at 12:40 am

    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!

    • Reply
      The Type A Housewife
      September 21, 2011 at 1:58 pm

      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!

  • Reply
    Nancy Style 'n Decor
    September 21, 2011 at 12:55 am

    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

    • Reply
      The Type A Housewife
      September 21, 2011 at 1:56 pm

      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.

  • Reply
    [email protected] eco friendly homemaking
    September 21, 2011 at 3:06 am

    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.

    • Reply
      The Type A Housewife
      September 21, 2011 at 1:55 pm

      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!

  • Reply
    BKWilliams
    September 21, 2011 at 3:59 am

    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.

    • Reply
      The Type A Housewife
      September 21, 2011 at 1:53 pm

      It’s finally cooling off here too–although for us, cooling off is the 80s. 🙂

  • Reply
    Kelly
    September 22, 2011 at 5:05 pm

    Perfect way to use up your basil! This sounds so good!

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