Table of Contents
Ingredients You’ll Need
- Salt & black pepper – Essential for seasoning.
- Baby Yukon Gold potatoes – Their buttery texture crisps up beautifully.
- Basil pesto – Store-bought or homemade fresh basil pesto, it infuses the potatoes with flavor. You could also use dairy-free pesto!
- Parmesan cheese – Adds a salty, cheesy finish.
Love pesto? Try my easy baked pesto chicken, salmon pesto pasta, or burrata pasta next!
How to Make Pesto Roasted Potatoes
1️⃣ Toss with Pesto: In a large bowl, mix the potatoes with pesto, parmesan, salt, and pepper until fully coated.
2️⃣ Roast Until Crispy: Spread the potatoes evenly onto a sheet pan, cut side down. Roast for 20 minutes, stir, then roast for another 5-10 minutes until golden and crispy.
Molly’s Top Tips & Variations
Use Different Potatoes: Swap Yukon Gold for red potatoes, baby potatoes, or even fingerling potatoes.
Try a Different Pesto: Experiment with sun-dried tomato pesto or kale pesto.
Dairy-Free Option: Use a dairy-free pesto and omit the parmesan or use nutritional yeast.
Extra Crisp Factor: For even crispier potatoes, preheat the baking sheet in the oven before adding the potatoes.
What to Serve with Pesto Potatoes
- Grilled Steak – A bold and hearty pairing like grilled ribeye or the best grilled burgers.
- Chicken – Try a fresh and flavorful combo like grilled margherita chicken, baked pesto chicken, or Boursin chicken.
- Arugula Salad – Light, peppery greens in salmon arugula salad balance the richness.
- Fried Eggs – A delicious breakfast or brunch option with over medium eggs.
Storage & Reheating
To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To reheat: Reheat in a hot oven (400°F) for 5-10 minutes or in an air fryer for 3-5 minutes to maintain crispiness.
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Roasted Parmesan Pesto Potatoes
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Ingredients
- 1 1/2 pounds baby yukon gold potatoes cut in half
- 1/4 cup basil pesto homemade pesto or store bought, plus more for serving
- 2 Tablespoons grated parmesan cheese
- Kosher salt and black pepper to taste
Instructions
- Preheat the oven to 425°F. Lightly grease a large baking sheet with olive oil.
- Wash the potatoes and dry them thoroughly then cut the potatoes in half. You may need to quarter some of the large ones so each piece is the same size for even cooking.1 1/2 pounds baby yukon gold potatoes
- Add the potatoes to a large bowl with the pesto, parmesan cheese, salt, and pepper. Toss to coat the potatoes evenly in the pesto.1/4 cup basil pesto, 2 Tablespoons grated parmesan cheese, Kosher salt and black pepper
- Spread the potatoes evenly, cut side down, onto the prepared baking sheet, making sure the potatoes don't overlap. If they're too crowded you'll end up with steamed potatoes instead of crispy potatoes. Bake in the preheated oven for 20 minutes, remove the potatoes and stir gently, then continue baking for 5-10 more minutes, until they're golden brown and fork tender. Drizzle with more basil and sprinkle with parmesan cheese before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I followed the recipe but grilled rather than baked. We just wrapped them in tinoil and checked every few minutes until they were done. So yummy!! And the perfect side dish for a summer dinner.