Crispy Parmesan Pesto Roasted Potatoes
Crispy Parmesan Pesto Roasted Potatoes are the perfect side dish with a secret to perfect crispiness. After making these many times, I discovered the trick to golden, tender potatoes every time. You’ll love the crispy edges and the creamy, pesto-infused interior. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Southern Peas and Dumplings Recipe and Easy Copycat Taco Bell Meximelts Recipe.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Golden, crispy edges with a tender interior
- Packed with flavor from pesto and Parmesan
- Easy to make and better than takeout
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
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup pesto
- 1/2 cup grated Parmesan cheese
- Optional: Fresh basil leaves
- Optional: Red pepper flakes
đź“ť Ingredient Notes
- pesto: Homemade or store-bought works great.
đź›’ Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping potatoes and blending pesto. → See on Amazon
- Baking sheet — Ensures even cooking and crispiness. → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Preheat oven: Preheat oven to 425°F (220°C).
- Prepare potatoes: Cut potatoes in half or quarters, depending on size. Toss with olive oil, salt, and pepper.
- Roast potatoes: Spread potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
- Toss with pesto: Remove from oven and toss with pesto and Parmesan. Return to oven for 5 more minutes.
- Serve: Serve hot, garnished with fresh basil and red pepper flakes if desired.
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- Common mistake and fix: Don't overcrowd the baking sheet. Use two if needed to ensure crispiness.
- Pro tip: For extra crispiness, toss potatoes with a tablespoon of cornstarch before roasting.
- Pro tip: To make ahead, par-cook potatoes, then finish in the oven before serving.
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 fridge for up to 3 days. Make-ahead tip: Potatoes can be par-cooked up to a day ahead. Finish in the oven before serving.
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. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a vegan version, use nutritional yeast instead of Parmesan.
- Best substitution: Substitute baby potatoes with fingerling or Yukon Gold potatoes.
- Make-ahead: Potatoes can be par-cooked up to a day ahead. Finish in the oven before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) for the last 10 minutes of cooking.
Want to level up this recipe?
Parchment paper — Prevents potatoes from sticking 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
- 1/2 tsp salt
- 1/4 tsp black pepper
Seasonings
- 1/2 cup pesto
- 1/2 cup grated Parmesan cheese
Optional Toppings
- Fresh basil leaves
- Red pepper flakes
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Prepare potatoes: Cut potatoes in half or quarters, depending on size. Toss with olive oil, salt, and pepper.
- Roast potatoes: Spread potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
- Toss with pesto: Remove from oven and toss with pesto and Parmesan. Return to oven for 5 more minutes.
- Serve: Serve hot, garnished with fresh basil and red pepper flakes if desired.
Notes
- Chef tip: For a vegan version, use nutritional yeast instead of Parmesan.
- Best substitution: Substitute baby potatoes with fingerling or Yukon Gold potatoes.
- Make-ahead: Potatoes can be par-cooked up to a day ahead. Finish in the oven before serving.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) for the last 10 minutes of cooking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge 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.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven for 5 minutes.
- Make ahead: Potatoes can be par-cooked up to a day ahead. Finish in the oven before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 7g
- Fat: 14g
- Carbs: 35g
- Fiber: 4g
- Sugar: 3g
- Sodium: 500mg
- 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
Overcrowding the baking sheet and not flipping the potatoes halfway through cooking can lead to soggy potatoes. Use two baking sheets if needed and flip the potatoes halfway through cooking.
Yes, potatoes can be par-cooked up to a day ahead. Finish in the oven before serving to ensure crispiness.
Toss potatoes with olive oil, salt, and pepper. Air fry at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through, until golden and crispy.
Yes, but they may take longer to cook and may not be as crispy. Thaw and pat dry before roasting.
These potatoes pair well with grilled meats, roasted vegetables, and salads. Try them with Easy Southern Peas and Dumplings or Easy Copycat Taco Bell Meximelts for a complete meal.
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!
