Roasted Baby Potatoes with Pesto and Cherry Tomato Bruschetta
Roasted baby potatoes are amazing on their own, but tossed with basil pesto and topped with cherry tomato bruschetta they are taken to a whole new level of yum. This dish is really easy to prepare, especially for large groups (it doubles easily). Use store-bought pesto and prepare the cherry tomato bruschetta ahead of time to reduce your prep work the day of. Toss the potatoes in oil and salt, roast them, toss them in the pesto and top with the bruschetta right at serving time. Done!
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Servings: 6 sides
Ingredients
For the Potatoes:
- 3 lbs baby potatoes, washed and patted dry
- 2 tbsp olive oil
- coarse salt, to taste
For the Bruschetta:
- 1.5 lbs cherry tomatoes, sliced in half
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp white balsamic vinegar
- 10 large basil leaves, thinnly sliced (about 2 tbsp, compressed)
- ½ tsp salt
For Serving:
- ½ cup vegan basil pesto
- vegan parmesan, optional
- crushed chili flakes, optional
Instructions
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- If your potatoes vary in size, cut the larger ones in half so all pieces/whole potatoes are roughly the same size. Toss with the olive oil and sprinkle with coarse salt. Roast for 20-25 minutes on the middle rack, tossing half way through. Bake until fork tender.
- While the potatoes roast, toss all of the ingredients for the bruschetta together in a medium sized bowl.
- Once the potatoes are roasted, toss them with the pesto. Place them on a serving platter and top with the bruschetta. Add additional pesto, grated vegan parmesan or chili flakes if desired. Best if served straight away.
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