Potatoes with Pesto

I love potatoes! In fact, I've never eaten a potato recipe I didn't like. But, all potatoes are not created equal. And, although I love french fries, and all potatoes, I learned quickly how to make potatoes healthy and delicious. So, I combined my oil-free pesto recipe and potatoes to make potatoes with pesto! Let's just say this potato with pesto recipe is now on the top of my favorite potato recipe list! 

Whenever I think about making a new potato recipe, I always think about flavor first. In my opinion, raw potatoes are like little sponges. If par-boiled before they are baked or air-fried, they absorb any marinade and spices. 

WHAT IS IN OIL-FREE, NUT-FREE PESTO?

Of course, fresh basil is essential in a pesto sauce, but in this oil-free pesto recipe, the beans provide the creaminess. The nutritional yeast, for example, provides the cheesiness. 

• Fresh basil leaves. The more the merrier.
• Garlic 
• Navy or cannellini beans 
• Water
• Nutritional yeast
• Lemons
• Sea salt

Then, it is just a matter of using a high-speed blender to blend all the ingredients together. As a matter of fact, making vegan pesto sauce takes 5 minutes from start to finish.

• Place all ingredients in a high-speed blender.
• Blend until smooth
• Pour the pesto over the hot pasta
• Then, serve in bowls and add sauteed vegetables
• Add basil as a garnish
• Sprinkle with vegan parmesan (optional)

WHAT OTHER INGREDIENTS ARE NEEDED FOR POTATOES WITH PESTO?

Of course, you need potatoes. For this potato with pesto recipe, I chose 3 large baking potatoes with the skin on. First, I scrubbed the potatoes to make sure to remove any excess debris. Then, I cut the potatoes in half lengthwise, and cut into equal-sized bite-sized pieces. 

In order to ensure equal cooking, it is important to cut the potatoes into the same sized pieces. Also, I love my Vegan Parmesan Cheese on top of the potatoes when I served them, but this of course is optional. 

Another idea is to add fresh chopped basil when serving these delcious potatoes with pesto. 

MARINATING AND COOKING POTATOES WITH PESTO

Since I want the potatoes in soak up the flavors of the potatoes, I first parboil the potato pieces for 5-7 minutes on high depending on the size of the pieces of potatoes. Once cooked, drain the parboiled potatoes in a colander and allow them to cool to the touch. Then, I add the oil-free pesto and stir. 

Then, I allow the potatoes to marinate in the pesto for at least 4 hours (I marinated overnight). 

BAKING INSTRUCTIONS

Once marinated, the potatoes will absorb a lot of the pesto sauce, but there will be excess on the bottom of the bowl or plastic bag you marinate it. For that reason, pour the excess pesto into a separate container and set aside. If you pour all the contents and excess marinade on the pan, the excess marinade will burn on the pan. 

To avoid this, remove the excess marinade, and we will use it after the potatoes cook. 

• Preheat the oven to 425 degrees
• Cook for 30 minutes
• Removed from the oven and transfer to a bowl, and toss in the remaining pesto
• Sprinkle with Vegan Parmesan Cheese (optional)

AIR-FRYING INSTRUCTIONS

Follow the same suggestions by removing the excess marinade. Another suggestion is to cook in single layer batches, as foods air-fry better when cooked in a single layer. 

• Set the air-fryer at 400 degrees
• Air-fry each single layer batch for 15 minutes
• Toss in excess marinade
• Serve with Vegan Parmesan Cheese (optional)

So, when you are looking for a new way to cook and dress your potatoes, consider potatoes with pesto. 

POTATO LOVERS CHECK OUT MY FAVORITE POTATO RECIPES BELOW

• Oven-Baked Fries: Perfect Crispy Oil-Free and Garlic
• Steak Fries; Crispy Air Fryer Steak Fries Recipe
• Skinny AF Loaded Chili Fries
• Skinny AF Sweet Potato Fries
• Baked Sweet Potato Vietnamese Loaded French Fries
• Sweet Potato Chips
• Vegan Twice Baked Potatoes
• Smashed Red Potato Recipe
• Potato Hash
• Vegan Mashed Potatoes Recipe
• Vegan Stuffed Sweet Potato
• Sweet Potato Tacos
• Potato Leek Soup
• Vegan Breakfast Potatoes
• Skinny Lemony Miso Roasted Potatoes
• Vegan Hash Brown Casserole

📖 Recipe

Potatoes with Pesto

Kathy Carmichael

Potatoes with pesto are crispy on the outside yet soft and delicate on the inside. Marinated with oil-free and nut-free pesto, the potatoes roast in the deep flavors of the pesto!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine American

Servings 4 SERVINGS

Calories 284 kcal

Equipment

• ▢
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• ▢
  Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan

Ingredients

  

1x2x3x

Oil-Free/Nut-Free Pesto

• ▢ 1 ½ cups tightly packed fresh basil leaves
• ▢ 1 clove garlic minced
• ▢ 15 ounces navy/cannelloni beans 1.5 cups; rinsed and drained
• ▢ ¼ cup water
• ▢ ¼ cup nutritional yeast
• ▢ 2 lemons juiced
• ▢ 1 teaspoon sea salt

Potatoes with Pesto

• ▢ 3 large baking potatoes skin left on, cleaned and cut into large bite-sized pieces
• ▢ Vegan Parmesan Cheese optional

Instructions

 

Oil-FREE/Nut-Free PESTO

• Place all ingredients in a high-speed blender
• Blend until smooth; set aside

POTATOES WITH PESTO

• Wash potatoes by scrubbing to remove excess debris
• Cut into larger bite-sized pieces
• Place potatoes in a large pan and cover with water
• Add 1 teaspoon salt
• Bring to a boil and cook on high for 5-7 minutes
• Drain water and allow potatoes to cool
• Add pesto and toss potatoes until covered.
• All ow to marinate for at least 4 hours, preferred overnight.

BAKING INSTRUCTIONS

• Once marinated, the potatoes will absorb a lot of the pesto sauce, but there will be excess on the bottom of the bowl or plastic bag you marinate it.
• For that reason, pour the excess pesto into a separate container and set aside.
• If you pour all the contents and excess marinade on the pan, the excess marinade will burn on the pan. 
  
• To avoid this, remove the excess marinade, and we will use it after the potatoes cook. 
  
• Preheat the oven to 425 degrees
• Place potatoes on a baking sheet lined with a silicone baking sheet or parchment paper.
• Cook for 30 minutes
• Removed from the oven and transfer to a bowl, and toss in the remaining pesto
• Sprinkle with Vegan Parmesan Cheese (optional)
  

AIR-FRYING INSTRUCTIONS

• Follow the same suggestions by removing the excess marinade.
• Another suggestion is to cook in single layer batches, as foods air-fry better when cooked in a single layer. 
• Set the air-fryer at 400 degrees
• Air-fry each single layer batch for 15 minutes
• Toss in excess marinade
• Serve with Vegan Parmesan Cheese (optional)

Notes

Another idea is to add fresh chopped basil when serving these delcious potatoes with pesto. 

Nutrition

Calories: 284kcalCarbohydrates: 59gProtein: 14gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 1100mgPotassium: 1152mgFiber: 10gSugar: 3gVitamin A: 488IUVitamin C: 40mgCalcium: 106mgIron: 4mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/