Name: Parmesan Pesto Roasted Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 pounds baby potatoes, halved; 3 tablespoons olive oil; 1/4 cup pesto (store-bought or homemade); 1 teaspoon garlic powder (optional); Salt and pepper, to taste; 1/2 cup grated Parmesan cheese; Fresh basil, optional

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Introduction

Parmesan Pesto Roasted Potatoes are a delicious and easy side dish that combines crispy baby potatoes with the vibrant flavors of pesto and rich Parmesan cheese. Perfect for weeknight dinners or special occasions, these potatoes will quickly become a household favorite.

A white shallow bowl is filled with crispy roasted potato halves, each piece showing golden-yellow interiors and browned, crunchy skins. The potatoes are coated with a green herb mix, with visible flecks of parsley or similar herbs, and sprinkled with fine white grated cheese. Small fresh parsley leaves are scattered across the top, adding a bright green contrast. The bowl sits on a white marbled surface with a small white bowl of green herbs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds baby potatoes (halved)
3 tablespoons olive oil
1/4 cup pesto (store-bought or homemade)
1/2 cup grated Parmesan cheese
Salt and pepper (to taste)
1 teaspoon garlic powder (optional)
Fresh basil (for garnish, optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a large bowl, combine the halved baby potatoes, olive oil, pesto, garlic powder (if using), salt, and pepper. Toss until the potatoes are well coated.
Step 3: Spread the coated potatoes in a single layer on a baking sheet lined with parchment paper.
Step 4: Roast in the preheated oven for 25–30 minutes, or until the potatoes are golden brown and crispy, stirring halfway through.
Step 5: In the last 5 minutes of roasting, remove the potatoes from the oven and sprinkle the grated Parmesan cheese over the top. Return to the oven and bake until the cheese is melted and bubbly.
Step 6: Remove from the oven and let cool slightly. Garnish with fresh basil if desired and serve warm.

Tips & Variations

Use homemade pesto for a fresher, more vibrant flavor.
Add a pinch of chili flakes for a subtle spicy kick.
Try adding other herbs like thyme or rosemary to the mix for extra aroma.
Use Yukon Gold potatoes for a creamier texture.
For a dairy-free version, omit the Parmesan or use a vegan cheese alternative.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to restore crispiness. Avoid microwaving, as it can make the potatoes soggy.

How to Serve

The image shows a white round plate full of small roasted potatoes cut in half, with crispy brown skin on the outside and soft golden yellow inside. The potatoes are coated with a green herb sauce that looks like parsley or cilantro, and sprinkled with white grated cheese and small green herb leaves on top. The plate is placed on a white marbled surface, and nearby there is a white bowl with fresh green herbs. 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?

Frozen baby potatoes can be used, but they may take a bit longer to roast and might not get as crispy as fresh ones.

Is it better to use homemade or store-bought pesto?

Both work well, but homemade pesto tends to have a fresher, more robust flavor that really complements the potatoes.