Crispy Pesto Oven-Baked Potatoes (So Addictive!)

Crispy Pesto Oven-Baked Potatoes (So Addictive!) | They're vegan and the perfect healthy potato recipe | www.sprinkleofgreen.com

Sometimes all you want from life is a bowl of crispy potatoes – baked, not fried 😉

I kept snacking on them right off the tray before deciding there was a real danger of burning my fingers. I feel like white potatoes are often set aside for their sexier cousin sweet potato, especially with the whole #wellness craze, but I’m here to tell you white potatoes are not undeserving of attention. They are a source of potassium, vitamin C, manganese, and fibre so let go of any guilt you ever had of including these “white carbs” in your diet – you don’t need that kind of negativity.

Anyways. These oven baked potatoes are:

  • Truly addictive
  • Crunchy on the outside and fluffy on the inside
  • Easy to make with just a handful of ingredients
  • Pair it with some creamy smashed avocado and OMFG it’s heaven

If you’re after some more potato-glory recipes, why not try my Sweet Potato Hummus Dip, or my Crispy Oven Baked Sweet Potato Fries?

Crispy Pesto Oven-Baked Potatoes (So Addictive!) | They're vegan and the perfect healthy potato recipe | www.sprinkleofgreen.com      Crispy Pesto Oven-Baked Potatoes (So Addictive!) | They're vegan and the perfect healthy potato recipe | www.sprinkleofgreen.com

Crispy Pesto Oven-Baked Potatoes (So Addictive!)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan, Healthy
Cuisine: Dinner, Sides
Serves: 4
Ingredients
  • 1 kg (2.2lb) potatoes - I used new potatoes
  • 3 tablespoons oil of choice (or butter/ghee if not vegan)
  • Generous sprinkle of salt & pepper
  • 3 tablespoons pesto (homemade or store-bought)
Instructions
  1. Start by washing and chopping your potatoes into chunks, adding them into a saucepan as you go.
  2. Cover with boiling water, add some salt, and cook for 15-20 minutes or until they become tender.
  3. Drain and let cool while you preheat the oven to 175ºC | 350ºF and lightly grease a baking tray.
  4. Turn potatoes onto tray and carefully smash them with a fork or potato masher - you want them to break but not completely squish, so be relatively gentle.
  5. Drizzle over the oil (or butter), sprinkle some salt and pepper, and roast for 30 minutes.
  6. Once they have become quite crisp, remove and drizzle over the pesto. Place back in the oven and roast for a further 15 minutes. They should be nice and crisp by now.
  7. Serve hot! I love having mine with some smashed avocado, but a good quality mayo (if you're vegan use a vegan one) or ketchup would also be great!
Notes
To re-heat, just stick them in the oven and they'll crisp up again.
 

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