Go Back

Crispy Pesto Roasted Potatoes (Gluten-Free)

Crispy roasted potatoes tossed with creamy homemade pesto make the perfect nutritious and delicious side dish for just about any meal.
Course Side Dish
Cuisine Gluten-Free, Vegetarian
Keyword Pesto, Pesto Roasted Potatoes, Roasted Potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Servings 5 servings
Author hannahmageerd


For the Roasted Potatoes:

  • 6-7 medium red potatoes chopped
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1/4 teaspoon salt and pepper each

For the Homemade Pesto:

  • 2 1/2 cups fresh basil leaves
  • 1/4 cup walnuts can sub. for pine nuts or pepitas
  • 1/4 cup parmesan cheese shredded
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup olive oil

For Serving (optional):

  • arugula or baby spinach
  • hemp seeds
  • parmesan cheese


  • Preheat oven to 425F, and prepare a large baking sheet with aluminum foil and non-stick cooking spray. In a large mixing bowl, toss potatoes with oil, garlic, salt and pepper until potatoes are coated.
  • Transfer to baking sheet, spread them out evenly, then bake in the oven for 35-45 minutes, flipping halfway, until crispy and golden.
  • In a blender or food processor, combine the all pesto ingredients except for olive oil and process until well-combined.
  • Continue to process on low speed while slowly pouring in the olive oil. Stop to scrape down the sides as necessary. Process until ingredients are blended into a smooth, creamy pesto.
  • When potatoes are done, add the pesto (you can do this right on the baking sheet) and toss them until coated. Garnish with a sprinkle of parmesan cheese and/or hemp seeds. If you like, serve them over a handful of greens like arugula or baby spinach.