Crispy Parmesan Pesto Roasted Potatoes
Crispy Parmesan Pesto Roasted Potatoes are the ultimate side dish that’s better than takeout. After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy potatoes every time. If you love recipes like this, you’ll also enjoy Tropical Hawaiian Banana Bread and Easy Strawberry Earthquake Cake.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Easy to make with simple ingredients
- Crispy exterior and tender interior
- Flavorful pesto coating
- Perfect side dish for steak, chicken, or fish
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
- 2 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 for garnish
📝 Ingredient Notes
- baby potatoes: You can also use Yukon Gold or red potatoes.
🛒 Tools & Equipment I Recommend
- Food Processor — Ensures smooth and creamy pesto → See on Amazon
- Baking Sheet — Evenly cooks the potatoes for perfect crispiness → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Prepare the potatoes: Cut the potatoes into bite-sized pieces. Toss them with olive oil, salt, and black pepper.
- Roast the potatoes: Spread the potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until golden brown and crispy.
- Coat the potatoes: Remove the potatoes from the oven. Toss them with pesto and grated Parmesan cheese.
- Serve: Serve immediately, garnished with fresh basil leaves if desired.
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- Common mistake and fix: To prevent soggy potatoes, make sure they are cut into bite-sized pieces and spread out evenly on the baking sheet.
- Pro tip: For extra crispy potatoes, flip them halfway through cooking.
- Pro tip: To make ahead, prepare the potatoes and store them in the refrigerator. Roast just 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 refrigerator for up to 3 days. Make-ahead tip: You can prepare the potatoes ahead of time, but it's best to roast them just before serving for maximum crispiness.
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.
Recipe Notes
- Chef tip: For a spicy twist, add red pepper flakes to the pesto.
- Best substitution: You can substitute the pesto with your favorite herb or garlic butter.
- Make-ahead: Prepare the potatoes ahead of time, but roast them just before serving for maximum crispiness.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and cooking for a shorter time.
Want to level up this recipe?
Parchment Paper — Prevents the potatoes from sticking to the baking sheet and makes cleanup easier → Check price on Amazon
Crispy Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 2 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 for garnish
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Prepare the potatoes: Cut the potatoes into bite-sized pieces. Toss them with olive oil, salt, and black pepper.
- Roast the potatoes: Spread the potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until golden brown and crispy.
- Coat the potatoes: Remove the potatoes from the oven. Toss them with pesto and grated Parmesan cheese.
- Serve: Serve immediately, garnished with fresh basil leaves if desired.
Notes
- Chef tip: For a spicy twist, add red pepper flakes to the pesto.
- Best substitution: You can substitute the pesto with your favorite herb or garlic butter.
- Make-ahead: Prepare the potatoes ahead of time, but roast them just before serving for maximum crispiness.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and cooking for a shorter time.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator 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.
- Make ahead: You can prepare the potatoes ahead of time, but it's best to roast them just before serving for maximum crispiness.
Nutrition Per Serving
- Calories: 270
- Protein: 7g
- Fat: 15g
- Carbs: 30g
- 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
To prevent soggy potatoes, make sure they are cut into bite-sized pieces and spread out evenly on the baking sheet. Also, try increasing the oven temperature and cooking for a shorter time.
You can prepare the potatoes ahead of time, but it's best to roast them just before serving for maximum crispiness.
These potatoes are the perfect side dish for steak, chicken, or fish. They also pair well with soups and salads.
Not recommended for freezing.
This recipe can be easily doubled or tripled to serve a larger crowd.
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!
