Roasted Pesto Potato Hash

from Oh My Veggies

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

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Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Ingredients
US Customary - Metric

1 lb red potatoes, cut into ½ inch pieces
½ tablespoon olive oil
salt + pepper to taste
3 tablespoon 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 tablespoon 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.

Nutrition (estimated per serving)

Calories: 166kcalCarbohydrates: 23gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 183mgPotassium: 754mgFiber: 3gSugar: 4gVitamin A: 314IUVitamin C: 12mgCalcium: 67mgIron: 2mg

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: how to make potato hash, Roasted Pesto Potato Hash, roasted potato hash

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