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Crispy Herb Potatoes with Cashew Pesto

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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
Calories 361kcal
Author Mary Smith



  • 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


  • 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!


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