When I want a side dish that’s simple yet full of bold flavor, I make these Parmesan Pesto Roasted Potatoes. They’re crispy on the outside, soft on the inside, and coated in a delicious mix of basil pesto and freshly grated Parmesan. They’re the kind of potatoes that disappear fast—everyone always asks for more!
Quick Facts
-
Prep Time: 10 minutes
-
Cooking Time: 30–35 minutes
-
Total Time: 40–45 minutes
-
Serving Size: 4 servings
Why You’ll Love These Parmesan Pesto Roasted Potatoes
These potatoes combine everything I enjoy in a side dish: crispiness, cheesy goodness, and the bright herby taste of pesto. They pair well with so many meals—chicken, fish, steak, or even served alone as a snack. And the best part? You only need a few ingredients, and the oven does most of the work.
Ingredients You’ll Need
-
1.5 lbs baby potatoes, halved
-
3 tablespoons pesto (store-bought or homemade)
-
2 tablespoons olive oil
-
1/2 cup grated Parmesan cheese
-
1 teaspoon garlic powder
-
Salt and pepper to taste
-
Fresh parsley for garnish (optional)
How I Make My Parmesan Pesto Roasted Potatoes
-
Preheat your oven to 425°F (220°C).
-
Toss the halved potatoes with olive oil, garlic powder, salt, and pepper.
-
Spread the potatoes on a baking sheet, cut side down for maximum crispiness.
-
Roast for 25–30 minutes until golden and tender.
-
Remove from the oven and immediately toss the hot potatoes with pesto and Parmesan.
-
Return to the oven for 5 more minutes so the cheese melts beautifully.
-
Garnish with parsley and serve warm.
These come out crispy, flavorful, and extremely addictive!
Serving Suggestions
-
Serve beside grilled chicken, roasted salmon, or steak.
-
Pair with eggs for a hearty breakfast or brunch.
-
Add to salads or grain bowls for extra crunch and flavor.
-
Serve as a party appetizer with a side of garlic aioli.
Tips for Customization
-
Make it spicy: Add chili flakes or a pinch of cayenne.
-
Use different pesto: Try sun-dried tomato pesto or spinach pesto.
-
Go extra cheesy: Add more Parmesan or sprinkle mozzarella before final roasting.
-
Swap the potatoes: Use Yukon gold, fingerlings, or even sweet potatoes.
Nutritional Info (Approx. per serving)
-
Calories: 250–290
-
Carbs: 28–32g
-
Fat: 13–15g
-
Protein: 6–8g
(Values vary with amount of pesto and Parmesan.)
FAQs
1. Can I use homemade pesto?
Absolutely! Fresh pesto makes the potatoes even more flavorful.
2. Why toss the potatoes with pesto after roasting?
Pesto can burn in the oven. Adding it at the end keeps the flavor bright and fresh.
3. Should I peel the potatoes?
No need—baby potatoes taste great with the skins on and get crispier.
4. Can I air-fry these potatoes?
Yes! Air-fry at 400°F (200°C) for 15–20 minutes, shaking halfway.
Final Bite
These Parmesan Pesto Roasted Potatoes are crispy, cheesy, and bursting with herby goodness. They’re easy enough for weeknights but delicious enough for entertaining. I always make extra because they disappear fast!
