Roasted Parmesan Pesto Potatoes

crispy roasted pesto potatoes on a baking sheet.

Roasted Parmesan Pesto Potatoes

5 from 1 vote

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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Prep Time10

Cook Time25

Total Time35

Servings: people

Author: Molly Thompson

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

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

Nutrition

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