Herb Roasted Potatoes with Cashew Pesto
These Herb Roasted Potatoes with Cashew Pesto are a delicious and easy side dish. They pair perfectly with eggs for breakfast, or any protein for dinner! They are Whole30, Paleo, and Gluten Free.
Servings: 6 people
Ingredients
Potatoes
- 3 lbs baby gold potatoes or any color baby potatoes, quartered
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
Cashew Pesto
- 1 cup fresh basil packed
- ⅓ cup olive oil
- ¼ cup raw, unsalted cashews
- 2 cloves minced garlic
- 1 tbsp nutritional yeast
- ½ tsp sea salt
Instructions
- Preheat your oven to 425. Line a rimmed baking sheet with parchment paper. Add the quartered potatoes to a bowl along with the olive oil and herbs/spices, and toss to combine. Spread them out evenly on the baking sheet, turning the potatoes to make sure they are cut-side down. Roast for 30-35 minutes. Do not flip! This will ensure they get nice and crispy.
- While the potatoes are roasting, make the cashew pesto. Combine all ingredients in a food processor or blender. Pulse a few times until the consistency is still slightly chunky but not quite a paste. Serve the potatoes with the pesto. Enjoy!
Nutrition
Calories: 361kcal | Carbohydrates: 43g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 597mg | Potassium: 1039mg | Fiber: 6g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 46mg | Calcium: 44mg | Iron: 3mg