Name: Parmesan Pesto Roasted Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound baby potatoes, washed and halved if large; 1 tablespoon pesto, plus extra for drizzling; 2 tablespoons grated fresh parmesan cheese; Kosher salt, to taste; Fresh ground black pepper, to taste; Juice of 1/2 lemon

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Introduction

These Parmesan Pesto Roasted Potatoes are a flavorful and easy side dish perfect for any meal. Crispy on the outside and tender inside, they’re tossed in vibrant pesto and finished with fresh parmesan and a squeeze of lemon for a bright, savory bite.

A round white plate is filled with small roasted potatoes in red, yellow, and purple colors, all sprinkled with grated cheese and green herbs. On the side of the plate is a small white bowl with green sauce inside, and a spoon resting in it. A woman's hand holds the spoon, dipping it into the sauce. The background shows a white marbled surface with sliced lemons on the top right side. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound baby potatoes, washed and any larger ones cut in half
1 tablespoon pesto, plus extra for drizzling
2 tablespoons grated fresh parmesan cheese
Kosher salt to taste
Fresh ground black pepper to taste
1/2 of a lemon

Instructions

Step 1: Preheat the oven to 400° F. Spray a rimmed baking sheet with cooking spray or line it with foil for easy cleanup.
Step 2: In a bowl, toss the potatoes with pesto, kosher salt, and black pepper until evenly coated.
Step 3: Spread the potatoes in an even layer on the prepared baking sheet. Roast for 20 minutes.
Step 4: Remove the pan from the oven and sprinkle the potatoes with grated parmesan cheese. Return them to the oven and bake for another 5-10 minutes, or until the potatoes are crisp on the outside and tender inside.
Step 5: Once roasted, squeeze the juice of half a lemon over the potatoes. Serve on a plate or bowl, drizzled with extra pesto and sprinkled with additional parmesan if desired.

Tips & Variations

For extra crispiness, toss the potatoes with a little olive oil along with the pesto before roasting.
Try using sweet baby potatoes for a slightly different flavor and natural sweetness.
Mix fresh herbs like thyme or rosemary with the potatoes for added aroma.
If you don’t have pesto, you can substitute with a mixture of olive oil, garlic, and fresh basil.

Storage

Store any leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350° F for 10 minutes or until warmed through and crispy again. Avoid microwaving to preserve texture.

How to Serve

A round white plate filled with many small roasted potatoes in mixed colors including golden yellow, red, purple, and light brown, with a slightly crispy and browned texture. The potatoes are cut in half and scattered evenly, topped with small dollops of green pesto sauce and sprinkled lightly with white grated cheese. In the center of the plate is a small round white bowl filled with thick green pesto, with a silver spoon resting inside it. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this recipe?

Fresh baby potatoes work best for roasting as frozen potatoes can become watery and won’t crisp up as well. If using frozen, make sure to thaw thoroughly and pat dry before roasting.

Is it okay to prepare the potatoes ahead of time?

You can toss the potatoes in pesto, salt, and pepper a few hours ahead and refrigerate them. Roast just before serving for the best texture and flavor.