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
Scale
- 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