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potatoes with pesto recipe
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5 from 2 votes

Potatoes with Pesto

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 4 SERVINGS
Calories: 284kcal


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



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


  • 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.


  • 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)


  • 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)


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


Calories: 284kcal | Carbohydrates: 59g | Protein: 14g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1100mg | Potassium: 1152mg | Fiber: 10g | Sugar: 3g | Vitamin A: 488IU | Vitamin C: 40mg | Calcium: 106mg | Iron: 4mg