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 brussel 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.
![Roasted Pesto Potato Hash [close]](https://ohmyveggies.com/wp-content/uploads/2011/09/roasted_pesto_potato_hash_close.jpg)
Ingredients
- 1 lb red potatoes cut into ½ inch pieces
- ½ tbsp olive oil
- salt + pepper to taste
- 3 tbsp prepared pesto
- ¼ cup 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°F.
- 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.
Val says
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
The Type A Housewife says
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.
Val says
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. 🙂
The Type A Housewife says
Well, cashew sauce doesn't really TASTE like cashews--it just tastes like creamy sauce. 🙂 I promise!
blueviolet says
I agree with you completely!!!! Roasting has the best flavor, and this recipe sounds amazing. 🙂
Smedette says
Mmmmmmm. And I just harvested some potatoes...
Matt @ FaveDiets says
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.
BusyWorkingMama says
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!
The Type A Housewife says
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!
Nancy Style 'n Decor says
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
The Type A Housewife says
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.
[email protected] eco friendly homemaking says
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.
The Type A Housewife says
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!
BKWilliams says
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.
The Type A Housewife says
It's finally cooling off here too--although for us, cooling off is the 80s. 🙂
Kelly says
Perfect way to use up your basil! This sounds so good!