I love recipes that turn humble ingredients into something bright and memorable — these Pesto Parmesan Roasted Potatoes do exactly that. They crisp up on the outside, stay tender inside, and the basil pesto with salty Parmesan gives a fresh, savory finish I make again and again. If you like a garlicky, cheesy potato, try this twist on savory roasted garlic butter Parmesan potatoes for another crowd-pleaser.
Why Make This Recipe
- Flavor: The basil pesto adds herbal brightness while Parmesan brings savory umami that transforms simple roasted potatoes.
- Texture: High-heat roasting creates a crisp, golden exterior and fluffy center — a satisfying contrast.
- Convenience: Prep in 10–15 minutes and roast at 425°F (220°C); it’s hands-off and great for weeknights.
- Versatility: Works as a side, salad topper, or party finger food. I personally love making a double batch because leftovers reheat beautifully and taste almost as good the next day.
- Crowd-friendly: It’s an easy dish to scale for potlucks or Sunday dinners.
Recipe Overview
Prep time: 15 minutes.
Cook time: 35–40 minutes.
Total time: 50–55 minutes.
Servings: 4 (about 2 pounds / 900 g potatoes).
Difficulty: Easy.
Method: Toss halved baby potatoes with oil, roast at 425°F (220°C) on a rimmed baking sheet until golden, then toss with pesto and grated Parmesan. For a smashed alternative, see this crispy baked garlic Parmesan smashed potatoes method.
My Experience Making This Recipe
I tested this recipe several times using Yukon Gold and baby red potatoes and found baby potatoes give the best shape and quick roast time. The key discovery was adding most of the pesto after roasting to keep the pesto bright and the potatoes crisp.
How to Make Pesto Parmesan Roasted Potatoes
Start with 2 lb (900 g) baby potatoes, halved for even cooking. Toss them in a bowl with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 2 minced garlic cloves. Spread on a prepared rimmed baking sheet (use parchment or a silicone mat) and roast at 425°F (220°C) for 30–40 minutes, flipping once halfway, until edges are deeply golden. Remove from oven and while still hot, toss with 1/3 cup basil pesto and 1/4–1/3 cup finely grated Parmesan; finish with a squeeze of lemon if you like brightness.
Expert Tips for Success
- Cut uniform pieces: Halve potatoes so they roast evenly; mix sizes will finish at different times.
- Dry potatoes before roasting: After rinsing, pat dry to encourage browning — moisture steams instead of crisps.
- Use high heat: Roast at 425°F (220°C) to maximize the Maillard reaction; for extra crispness use convection if available.
- Add cheese late: Toss with Parmesan off the direct oven heat to prevent burning and preserve the cheese’s texture.
- Choose a flavorful pesto: Homemade or a good-quality store-bought pesto works; for a different twist try the basil-and-cream pairing from this creamy garlic mushroom Alfredo chicken potatoes with basil pesto recipe for inspiration.
How to Serve Pesto Parmesan Roasted Potatoes
- Weeknight side: Serve alongside grilled chicken, roasted fish, or a sheet-pan dinner.
- Brunch or buffet: They work well warm on a platter with lemon wedges and chopped parsley.
- Salad topper: Add as a warm potato element to a composed grain or green salad.
- Entertaining: Transfer to a warmed serving bowl and garnish with extra Parmesan and microgreens; for a complementary flavor try serving them with herb-roasted meats or this crispy rosemary butter roasted potatoes on the same table.
Storage and Reheating Guide
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, spread cooled potatoes on a tray, freeze until firm (about 1–2 hours), then transfer to a freezer bag for up to 3 months. Reheat from refrigerated in a 400°F (200°C) oven for 10–15 minutes to restore crispness; from frozen, bake at 425°F (220°C) for 20–25 minutes. Microwave quickly for 1–2 minutes for convenience, but the oven will give better texture.
Recipe Variations
- Dairy-free: Use nutritional yeast instead of Parmesan and a dairy-free pesto or blend basil with olive oil, lemon, and toasted pine nuts (or walnuts).
- Vegan: Use dairy-free cheese and vegan pesto (no Parmesan).
- Chunky-herb: Stir in chopped parsley, chives, and lemon zest after tossing with pesto for a fresher finish.
- Spicy: Add 1/2 tsp red pepper flakes to the oil before roasting, or finish with a drizzle of chili oil for heat.
For fancy plating and crisp, piped potato turns, techniques from this crispy garlic Parmesan duchess potatoes page can offer inspiration.
Nutritional Highlights
- Potatoes provide potassium, vitamin C, and resistant starch when cooled slightly.
- Olive oil and pesto supply heart-healthy monounsaturated fats and antioxidants from basil and garlic.
Allergen info: Contains dairy (Parmesan) and may contain tree nuts or pine nuts if your pesto includes them. Adjust portions to about 1 cup (200–250 g) cooked potatoes per person for a side serving.
Troubleshooting Common Issues
- Potatoes are limp, not crispy: Make sure they’re dry before roasting and roast at high heat on a preheated sheet; avoid overcrowding the pan.
- Pesto tastes bitter or dull: Use fresh basil and good-quality olive oil; add lemon juice to brighten it.
- Cheese burns during roasting: Add Parmesan after roasting or during the last 3–5 minutes on a lower rack to prevent scorching.
Frequently Asked Questions
Q: Can I use russet potatoes instead of baby potatoes?
A: Yes, but cut russets into 1–1.5 inch pieces and roast an extra 5–10 minutes. Russets are starchier and can break down more, so coat them well and handle gently when tossing.
Q: Should I add pesto before or after roasting?
A: I add most pesto after roasting to keep it bright and avoid browning or burning the herbs. If you prefer a roasted pesto flavor, stir in 1–2 tbsp before roasting and add the rest after.
Q: How do I make homemade pesto that won’t darken?
A: Blanch basil leaves for 10 seconds in boiling water, then shock in ice water; dry thoroughly and blend with cold oil. Add lemon juice and store with a thin film of olive oil on top to minimize oxidation.
Q: Can I make this ahead for a party?
A: Yes — roast potatoes up to a day ahead, cool, then reheat at 400°F (200°C) for 10–15 minutes and toss with pesto just before serving to keep them crisp and vibrant.
Conclusion
For another take and a tested recipe reference, see Parmesan Pesto Roasted Potatoes – Recipe Runner which complements the techniques here and offers additional timing notes.
Print
Pesto Parmesan Roasted Potatoes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy on the outside and tender on the inside, these Pesto Parmesan Roasted Potatoes are tossed with fresh basil pesto and salty Parmesan for a delightful side dish.
Ingredients
- 2 lb (900 g) baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 minced garlic cloves
- 1/3 cup basil pesto
- 1/4–1/3 cup finely grated Parmesan
- Lemon (optional, for squeezing)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss halved baby potatoes in a bowl with olive oil, salt, pepper, and minced garlic.
- Spread on a prepared rimmed baking sheet and roast for 30–40 minutes, flipping once halfway, until edges are deeply golden.
- Remove from oven and while still hot, toss with basil pesto and finely grated Parmesan.
- Finish with a squeeze of lemon, if desired.
Notes
For a smashed potato alternative, consider the crispy baked garlic Parmesan smashed potatoes. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg