Parmesan Pesto Roasted Potatoes Recipe

Parmesan Pesto Roasted Potatoes are one of those magical side dishes that seem to steal the show no matter what you serve them with. Crispy-edged potatoes meet fragrant basil pesto and a shower of golden parmesan, finished with a just-squeezed hit of lemon. Honestly, once you’ve tried them, you’ll find yourself making excuses to turn on the oven, just for another batch!

Ingredients You’ll Need

It’s honestly hard to believe how much wow-factor comes from such humble, simple ingredients. Each one brings something special—think creamy texture, savory richness, and pops of color and freshness. Let’s take a closer look at what you’ll need.

• Baby potatoes: Their naturally creamy centers and tender skins become perfectly crisp in the oven—no peeling required!
• Pesto: This gives our potatoes all their basil-garlic delight, so choose your favorite store-bought or homemade version.
• Fresh parmesan cheese: Don’t skimp here—freshly grated parmesan melts beautifully and adds that salty, umami punch.
• Kosher salt and fresh ground black pepper: Simple seasoning that lets the other flavors truly shine.
• Lemon: Half a lemon’s juice right at the end wakes up every bite and balances the richness perfectly.

Variations

Don’t be afraid to play! Parmesan Pesto Roasted Potatoes are fabulous as-is, but you can totally riff on this recipe depending on what’s in your fridge, your mood, or dietary needs. Here are a few of my favorite ways to mix things up:

• Try Different Herbs: Swap basil pesto for sun-dried tomato, arugula, or even a vegan pesto for a new flavor profile.
• Make It Dairy-Free: Use a dairy-free parmesan alternative and a vegan pesto base to keep things plant-based.
• Spicy Kick: Add a pinch of red pepper flakes to the pesto before roasting for a gentle heat that mingles with the cheesy richness.
• Swap the Potatoes: Use fingerlings, Yukon gold cubes, or even sweet potatoes for a fun spin on the classic.

How to Make Parmesan Pesto Roasted Potatoes

Step 1: Prep the Oven and Sheet Pan

Preheat your oven to 400° F for that essential roasting heat—this is what gives the potatoes their gorgeous golden-brown crust. Either give your rimmed baking sheet a light spray with cooking oil or line it with foil for easy cleanup (your future self will thank you!).

Step 2: Toss with Pesto and Seasonings

Add your washed (and halved if needed) baby potatoes to a large bowl. Spoon in the pesto, toss in some kosher salt and black pepper, and get everything nice and coated. The pesto will cling to every nook and cranny for maximum flavor.

Step 3: Roast the Potatoes

Spread the potatoes in a single, even layer on your prepared baking sheet. Slide them into the oven and roast for 20 minutes, giving them time to get golden and wonderfully crisp around the edges.

Step 4: Add Parmesan and Finish Roasting

After that first roast, sprinkle the grated parmesan over your potatoes. Pop them back into the oven for another 5–10 minutes. This is where the cheese works its magic—melting, toasting, and forming a golden crust that’ll have you swooning.

Step 5: Brighten with Lemon and Serve

Once the potatoes are out of the oven, squeeze the juice from half a lemon straight over the hot potatoes. The citrus lifts the whole dish! Gently move them to a platter and drizzle with a little extra pesto and extra parmesan for an eye-catching finish. Dig in and enjoy every bite of these Parmesan Pesto Roasted Potatoes.

How to Serve Parmesan Pesto Roasted Potatoes

Garnishes

A sprinkle of extra parmesan and a drizzle of fresh pesto work wonders, but don’t stop there—a little chopped fresh basil or parsley delivers a burst of color and freshness, too. For a hint of zing, try a twist of lemon zest on top just before serving.

Side Dishes

These potatoes play beautifully with almost anything: grilled chicken, roasted fish, simple sautéed greens, or even as part of a brunch spread alongside eggs. Their bold flavor stands up to big entrées, but they’re just as irresistible on their own.

Creative Ways to Present

Serve Parmesan Pesto Roasted Potatoes in a rustic wooden bowl for a warm, family-style look, or plate them up with toothpicks for an easy, crowd-pleasing appetizer at parties. For a wow-factor, try stacking them into mini skewers drizzled with pesto and topped with a mini basil leaf.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though good luck!), simply let the potatoes cool completely, then transfer them to an airtight container. They’ll keep happily in the fridge for up to 3-4 days without losing too much crispiness.

Freezing

While you can technically freeze Parmesan Pesto Roasted Potatoes after baking, their texture may soften a bit. If you do freeze them, spread out on a tray first, then transfer to a zip-top bag to prevent clumping—perfect for a quick future side.

Reheating

For best results, reheat the potatoes in a hot oven (400° F for about 10 minutes on a baking sheet) to restore their crispy exterior. A quick blast in the air fryer also works wonders! Microwave only if you’re in a rush, as it may soften the edges.

FAQs

Final Thoughts

There’s something truly magical about the way Parmesan Pesto Roasted Potatoes bring everyone to the table—whether it’s a cozy weeknight or a festive gathering. Give them a try and let their crispy, herby, cheesy goodness steal your heart (and probably the spotlight at dinner, too)!

Print