Crispy Parmesan Pesto Roasted Potatoes
Crispy Parmesan Pesto Roasted Potatoes are the perfect side dish with a golden crust and irresistible flavor. After making this many times, I’ve discovered the trick to getting them perfectly crispy every time. The key is high heat and plenty of oil. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Southern Peas and Dumplings Recipe for Dinner and Easy Copycat Taco Bell Meximelts Recipe for Quick Dinner.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Golden crispy edges
- Irresistible Parmesan Pesto flavor
- 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
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 3 tbsp store-bought or homemade pesto
- Salt and pepper to taste
- Garlic powder (optional)
- Optional: Fresh basil leaves for garnish
đź“ť Ingredient Notes
- Baby potatoes: You can use any small potato variety like Yukon Gold or red potatoes.
đź›’ Tools & Equipment I Recommend
- Instant-read thermometer — Ensures potatoes are cooked through without overcooking → See on Amazon
- High-quality baking sheet — Even heat distribution for perfect crispy edges → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Preheat oven: Preheat your oven to 425°F (220°C).
- Cut potatoes: Cut baby potatoes in half or quarters, depending on size. You want them to be roughly the same size for even cooking.
- Toss with oil: Toss potatoes with olive oil, salt, pepper, and garlic powder (if using) until evenly coated.
- Spread on baking sheet: Spread potatoes cut-side down on a large baking sheet lined with parchment paper. Make sure they have enough space and aren't overcrowded.
- Roast: Roast in the preheated oven for 25-30 minutes or until golden brown and crispy. Flip them halfway through cooking for even browning.
- Toss with Parmesan and pesto: Remove from oven and toss potatoes with grated Parmesan cheese and pesto until evenly coated. Taste and adjust seasoning if needed.
- Serve: Serve immediately, garnished with fresh basil leaves if desired.
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- Common mistake and fix: Don't overcrowd the baking sheet. If potatoes are too close together, they'll steam instead of crisping up. Use two baking sheets if needed.
- For best results: Use baby potatoes or cut larger potatoes into small, even pieces for consistent cooking.
- Time-saving tip: Prepare potatoes ahead of time and store in the fridge. They'll be ready to roast when you are.
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: You can prepare potatoes ahead of time and store them in the fridge. Roast just 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 or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. They may lose some crispiness.
Recipe Notes
- Chef tip: For extra crispy potatoes, try tossing them with a tablespoon of cornstarch before adding oil.
- Best substitution: Substitute baby potatoes with fingerling potatoes or quartered larger potatoes.
- Make-ahead: Prepare potatoes ahead of time and store in the fridge. Roast just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are still soft after roasting, try increasing the oven temperature to 450°F (230°C) for the last 5-10 minutes of cooking.
Want to level up this recipe?
High-quality food processor — Makes quick work of chopping potatoes and ensures even pieces for perfect roasting → Check price on Amazon
Crispy Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 3 tbsp store-bought or homemade pesto
Seasonings
- Salt and pepper to taste
- Garlic powder (optional)
Optional Toppings
- Fresh basil leaves for garnish
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C).
- Cut potatoes: Cut baby potatoes in half or quarters, depending on size. You want them to be roughly the same size for even cooking.
- Toss with oil: Toss potatoes with olive oil, salt, pepper, and garlic powder (if using) until evenly coated.
- Spread on baking sheet: Spread potatoes cut-side down on a large baking sheet lined with parchment paper. Make sure they have enough space and aren't overcrowded.
- Roast: Roast in the preheated oven for 25-30 minutes or until golden brown and crispy. Flip them halfway through cooking for even browning.
- Toss with Parmesan and pesto: Remove from oven and toss potatoes with grated Parmesan cheese and pesto until evenly coated. Taste and adjust seasoning if needed.
- Serve: Serve immediately, garnished with fresh basil leaves if desired.
Notes
- Chef tip: For extra crispy potatoes, try tossing them with a tablespoon of cornstarch before adding oil.
- Best substitution: Substitute baby potatoes with fingerling potatoes or quartered larger potatoes.
- Make-ahead: Prepare potatoes ahead of time and store in the fridge. Roast just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are still soft after roasting, try increasing the oven temperature to 450°F (230°C) for the last 5-10 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 or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. They may lose some crispiness.
- Make ahead: You can prepare potatoes ahead of time and store them in the fridge. Roast just before serving.
Nutrition Per Serving
- Calories: 270
- Protein: 7g
- Fat: 14g
- Carbs: 32g
- Fiber: 4g
- Sugar: 3g
- Sodium: 300mg
- 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
Potatoes were overcrowded on the baking sheet, or the oven temperature was too low. Make sure potatoes have enough space and roast at high heat.
Yes, you can! Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Yes, you can prepare potatoes ahead of time and store them in the fridge. Roast just before serving for best results.
Potatoes may not have been dried properly before roasting, or the oven temperature was too low. Make sure potatoes are dry and roast at high heat.
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!
