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 larger ones halved; 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

Parmesan Pesto Roasted Potatoes are a simple yet flavorful side dish that combines crispy roasted potatoes with the fresh taste of pesto and salty parmesan. This recipe delivers a perfect balance of textures and bright, savory flavors that will complement any meal.

A white bowl filled with small roasted potatoes in different colors: yellow, red, purple, and light brown. The potatoes are cut in half, showing a soft, cooked inside with browned and crispy edges. Scattered over the potatoes are small bits of grated white cheese and green pesto sauce. In the middle of the bowl, there is a smaller white bowl holding more thick green pesto with small texture bits and a silver spoon inside. The entire bowl is placed on a white marbled surface. 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 and 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, salt, and pepper until they are evenly coated. Spread the potatoes in a single layer on the prepared baking sheet.
Step 3: Roast the potatoes in the oven for 20 minutes. Remove the pan, sprinkle the potatoes with grated parmesan cheese, then return to the oven for another 5 to 10 minutes until the potatoes are crisp on the outside and tender inside.
Step 4: Once roasted, squeeze the juice of half a lemon over the potatoes. Serve them on a plate or bowl, drizzled with extra pesto and more parmesan if desired.

Tips & Variations

Use fingerling potatoes or small Yukon gold for a creamier texture inside.
Substitute basil pesto with sun-dried tomato pesto for a different flavor twist.
For extra crispiness, roast the potatoes on a wire rack placed over the baking sheet.
Add a sprinkle of red pepper flakes before roasting for a mild kick.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an oven or toaster oven at 375° F to keep them crispy, or microwave for a softer texture.

How to Serve

A large white plate holds a colorful mix of browned baby potatoes with skins in yellow, purple, and red shades, some cut in half showing soft yellow inside. The potatoes have a crispy, charred texture with scattered green pesto dollops and white grated cheese sprinkled all over. A small white bowl sits on top of the potatoes, filled with thick, chunky green pesto sauce, with a silver spoon resting inside. The dish is placed on 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?

It’s best to use fresh baby potatoes for roasting because frozen potatoes can become mushy. If using frozen, thaw and pat them dry thoroughly before roasting.

Is it necessary to add lemon juice?

Lemon juice adds brightness and balances the richness of pesto and parmesan, but you can omit it if you prefer a less tangy flavor.