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.
- 3 lbs baby gold potatoes, or any color baby potatoes, quartered
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup fresh basil, packed
- 1/3 cup olive oil
- 1/4 cup raw, unsalted cashews
- 2 cloves minced garlic
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
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