These Roasted Garlic and Pesto Potatoes are loaded with tons of fresh herbs – the perfect side dish for any time of year.
Potatoes are good any time of year. But when it starts getting cooler there is something extra special about the smell of potatoes roasting in the oven. Now, top them off with roasted garlic, pesto and a sprinkle of mint…and you really have something tasty to talk about.
Let’s first talk about the roasted garlic. Roasted garlic is super easy to make. Chop of the head of the garlic so the cloves are exposed, drizzle the whole thing with some olive oil and warp it in a foil tent. Pop that bad boy in the oven, and you are well on your way to soft, buttery garlic.
Since we are already roasting potatoes, we are literally going to plop the garlic tent onto the baking sheet with the potatoes. Knock out two birds at once.
For the pesto, you can go a couple of different ways. Either make your own or buy some pre-made. Finding vegan pesto in the store can be a little tricky, but not impossible. My favorite one is from Trader Joe’s. But if you can’t find one in your local store, you can find some of my pesto recipes here, here and here.
Once everything is nice and roasted, let your garlic cool for a couple of minutes before pressing those cloves out of the skin – they should pop out easily. Give them a rough chop and then bring it all together.
Toss the hot potatoes with some pesto, fold in the roasted garlic then top everything off with some fresh mint.
Now…mint does have a strong flavor. And if you’re not really a big fan, you can swap it out for basil.
This dish is full of flavor, super comforting and the perfect side dish for any season.
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.
- 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***
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.****
*I used a bag of mixed potatoes, but any will work.
***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.
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