Crispy Basil Pesto Potatoes Go with Everything

They’re crispy, golden-brown, and packed with herby, garlicky goodness. With just four ingredients and a quick roast in the oven, they make the perfect easy side dish. Here’s why my family loves them:

  • Minimal Ingredients: Only four simple ingredients for a flavor-packed dish.
  • Crispy Perfection: Roasting at high heat ensures golden, crispy edges.
  • Endless Pairings: Serve with chicken, fish, steak, or enjoy as a snack.
  • Quick & Easy: Prep takes 5 minutes, and the oven does the rest!
a sheet pan with crispy pesto potatoes topped with extra basil pesto.

Ingredients You’ll Need

halved potatoes, parmesan cheese, and basil pesto on a counter.
  • 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.

How to Make Pesto Roasted Potatoes

mini golden potatoes tossed in a bowl with pesto.

1️⃣ Toss with Pesto: In a large bowl, mix the potatoes with pesto, parmesan, salt, and pepper until fully coated.

mini pesto coated potatoes arranged on a baking sheet.

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

scooping up a spoonful of pesto potatoes with a serving spoon.

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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5 from 1 vote

Roasted Parmesan Pesto Potatoes

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
These pesto potatoes are crispy, herby, and packed with flavor thanks to a quick toss in vibrant basil pesto and parmesan cheese. They’re the perfect easy side dish for weeknight dinners, BBQs, or holiday tables—ready in under 30 minutes with just a 4 ingredients. Serve them warm or at room temp for a crowd-pleasing favorite!

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Servings: 4 people

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.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Dairy-Free. Use vegan pesto and nutritional yeast instead of parmesan cheese.

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 199mg | Fiber: 4g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 34mg | Calcium: 67mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 1 vote

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1 Comment

  1. Elena says:

    5 stars
    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.