Potato Hash Made With Roasted Potatoes and Pesto

By Kiersten | Last Updated: January 25, 2018

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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Comments

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. 🙂

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!

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