Crispy Parmesan Pesto Roasted Potatoes
Crispy Parmesan Pesto Roasted Potatoes are the ultimate side dish. After making this many times, I’ve discovered the trick to getting them perfectly crispy every time. The crispy exterior gives way to tender, fluffy potatoes, while the pesto and parmesan cheese add a burst of fresh, savory flavor. Start by tossing the potatoes in olive oil, garlic, and salt. Then, spread them out on a baking sheet and roast at 425°F (220°C) until crispy and golden. Top with pesto and parmesan cheese before serving. For a fresh twist, try them with my Easy Quick Lemon Vinaigrette for Fresh Salads. If you love recipes like this, you’ll also enjoy Easy Quick Lemon Vinaigrette for Fresh Salads and Mediterranean Avocado Toast with Poached Egg and Feta.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Crispy exterior with tender interior
- Loaded with fresh, savory flavor from pesto and parmesan
- Easy to make and perfect for any meal
- Better than takeout and family favorite
What You'll Need for Crispy Parmesan Pesto Roasted Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp pesto
- 1/2 cup grated parmesan cheese
- Fresh basil leaves, for garnish
📝 Ingredient Notes
- baby potatoes: You can also use Yukon Gold or red potatoes.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of mincing garlic and chopping potatoes → See on Amazon
- Baking sheet — Ensures even cooking and crispy edges → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Prepare the potatoes: Cut potatoes into bite-sized pieces. Toss with olive oil, minced garlic, salt, and black pepper.
- Roast the potatoes: Spread potatoes on a baking sheet lined with parchment paper. Roast at 425°F (220°C) for 25-30 minutes, or until crispy and golden.
- Add the seasonings: Remove potatoes from the oven. Toss with pesto and grated parmesan cheese. Garnish with fresh basil leaves and serve immediately.
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- Common mistake and fix: Avoid overcrowding the baking sheet to ensure even cooking and crispy edges. If your potatoes are too small, you may need to adjust the cooking time.
- Substitution tip: You can substitute the pesto with 2 tbsp of olive oil and 1 tbsp of lemon juice for a simpler version.
- Make-ahead tip: You can cut the potatoes ahead of time and store them in the refrigerator for up to 24 hours. However, it's best to roast them fresh for the crispy exterior.
- Scaling tip: This recipe can easily be doubled or tripled to serve a larger crowd.
Storing & Reheating Crispy Parmesan Pesto Roasted Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: You can cut the potatoes ahead of time and store them in the refrigerator for up to 24 hours.
Freezing Crispy Parmesan Pesto Roasted Potatoes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Not recommended for reheating in the microwave as it can make the potatoes soggy.
Recipe Notes
- Chef tip: Tossing the potatoes with the seasonings before roasting ensures even coverage and flavor.
- Best substitution: You can substitute the baby potatoes with Yukon Gold or red potatoes.
- Make-ahead: You can cut the potatoes ahead of time and store them in the refrigerator for up to 24 hours. However, it's best to roast them fresh for the crispy exterior.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and cooking for an additional 5-10 minutes.
Want to level up this recipe?
Parchment paper — Prevents the potatoes from sticking to the baking sheet and makes cleanup a breeze → Check price on Amazon
Crispy Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Seasonings
- 2 tbsp pesto
- 1/2 cup grated parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Prepare the potatoes: Cut potatoes into bite-sized pieces. Toss with olive oil, minced garlic, salt, and black pepper.
- Roast the potatoes: Spread potatoes on a baking sheet lined with parchment paper. Roast at 425°F (220°C) for 25-30 minutes, or until crispy and golden.
- Add the seasonings: Remove potatoes from the oven. Toss with pesto and grated parmesan cheese. Garnish with fresh basil leaves and serve immediately.
Notes
- Chef tip: Tossing the potatoes with the seasonings before roasting ensures even coverage and flavor.
- Best substitution: You can substitute the baby potatoes with Yukon Gold or red potatoes.
- Make-ahead: You can cut the potatoes ahead of time and store them in the refrigerator for up to 24 hours. However, it's best to roast them fresh for the crispy exterior.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and cooking for an additional 5-10 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Not recommended for reheating in the microwave as it can make the potatoes soggy.
- Make ahead: You can cut the potatoes ahead of time and store them in the refrigerator for up to 24 hours.
Nutrition Per Serving
- Calories: 270
- Protein: 7g
- Fat: 13g
- Carbs: 35g
- Fiber: 4g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Parmesan Pesto Roasted Potatoes FAQs
Ensure that the potatoes are not overcrowded on the baking sheet and that the oven temperature is high enough. Try increasing the oven temperature to 450°F (230°C) and cooking for an additional 5-10 minutes.
You can cut the potatoes ahead of time and store them in the refrigerator for up to 24 hours. However, it's best to roast them fresh for the crispy exterior.
These potatoes are a great side dish for grilled meats, roasted vegetables, or even a simple salad like my Mediterranean Avocado Toast with Poached Egg and Feta. For a lighter meal, try them with my Easy Grilled Corn with Chili Lime Yogurt Sauce.
It's best to use fresh potatoes for this recipe as frozen potatoes can release excess moisture and make the potatoes soggy.
You can reduce the amount of olive oil used and substitute the pesto with 2 tbsp of olive oil and 1 tbsp of lemon juice for a simpler version.
A Warm Final Note
I can’t wait for you to try Crispy Parmesan Pesto Roasted Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
