Description
These Parmesan Pesto Roasted Potatoes are a flavorful twist on a classic side dish. Baby potatoes are coated in pesto, roasted until crispy, then finished with a sprinkle of parmesan and a squeeze of fresh lemon juice.
Ingredients
Units
Scale
Baby Potatoes:
- 1 pound baby potatoes, washed and any larger ones cut in half
Pesto Mixture:
- 1 tablespoon pesto, plus extra for drizzling
- 2 tablespoons grated fresh parmesan cheese
- Kosher salt and fresh ground black pepper to taste
Finishing Touch:
- 1/2 of a lemon
Instructions
- Preheat the Oven: Preheat oven to 400°F. Prepare a baking sheet by spraying with cooking spray or lining with foil.
- Toss Potatoes: In a bowl, toss the potatoes with pesto, salt, and pepper until evenly coated. Spread on the baking sheet.
- Roast Potatoes: Roast in the oven for 20 minutes, then sprinkle with parmesan cheese. Bake for an additional 5-10 minutes until crispy outside and tender inside.
- Finish with Lemon: Squeeze lemon juice over the roasted potatoes. Serve drizzled with extra pesto and parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 141 kcal
- Sugar: 2g
- Sodium: 82mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 3mg
