Roasted Garlic and Pesto Potatoes
These Roasted Garlic and Pesto Potatoes are loaded with tons of fresh herbs - the perfect side dish for any time of year.
Ingredients
- 1 lb potatoes* cut uniformly in bite-sized pieces
- 2 tbsp olive oil separated
- salt & pepper
- 1 head garlic
- 1/4 cup vegan pesto**
- 2 tbsp fresh herbs***
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Toss potatoes with 1 tbsp of olive oil and a good pinch of salt and pepper. Spread evenly on the baking sheet.
- Cut the top of the garlic head off so that the cloves are exposed. Place garlic on a square piece of foil and drizzle with remaining tbsp of olive oil. Wrap the sides of the foil up to create a tent over the garlic. Place on the baking sheet with the potatoes.
- Roast the potatoes and garlic for 20 minutes. Flip the potatoes and cook for an additional 10-20 minutes, or until crispy. Remove from the oven and allow garlic to cool for 2-5 minutes.
- Unwrap the garlic from the foil (being careful not to let the steam hit your hands). Gently press the garlic cloves out of their skin onto a cutting board. Roughly chop them.
- Place potatoes, garlic, and pesto in a bowl and toss to combine. Taste and adjust salt & pepper if needed.
- Top potatoes with fresh herbs and serve.****
Notes
*I used a bag of mixed potatoes, but any will work.
**You can buy a pre-made pesto or make your favorite recipe. You can find some of my pesto recipes here, here and here.
***I used mint for a nice kick, but you can swap the mint for basil, parsley or thyme.
****This can be served warm or at room temperature.
Calories: 220kcal, Carbohydrates: 23g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 154mg, Potassium: 517mg, Fiber: 3g, Sugar: 1g, Iron: 1mg
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