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.
- 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 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
- 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.