Parsley & Lemon Pesto Potatoes

lemon pesto potatoes

I love potato salad but if I am serving macaroni salad at my vegan BBQ, I feel like the flavors are a bit redundant. This lemon parsley pesto gives roasted potatoes a vibrant color and flavor and pairs nicely with the rest of this vegan BBQ spread. I prefer to cook my potatoes in the air fryer, but you can get a similar result by cooking the potatoes in the oven at 425 degrees.


  • 2 ½ pounds of small yellow potatoes
  • Olive oil
  • Sea salt
  • Pesto Ingredients:
  • 1 large bunch of Italian parsley
  • 1/4 cup of basil leaves
  • 2 garlic cloves, minced
  • Juice of 1 lemon
  • ½ teaspoon sea salt
  • 1/3 cup olive oil


  1. Wash the potatoes and then pat dry with a kitchen towel
  2. Cut the potatoes in half
  3. Transfer potatoes to a bowl and toss with olive oil and sea salt
  4. Place the potatoes in an air fryer and cook until tender and golden brown; opening the fryer every 10 minutes to shake and toss so the potatoes get evenly browned.
  5. Alternatively, you can roast the potatoes in an oven at 425 degrees until tender and browned.
  6. While the potatoes are cooking, prepare the pesto.
  7. Place all the pesto ingredients into a blender. Using a spatula, gently scrape the sides of the blender to incorporate all ingredients evenly.
  8. Once the pesto is complete and the potatoes are cooked, toss the potatoes in a large bowl with the pesto.
  9. Transfer to a serving platter and enjoy!


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