Crispy Parmesan Pesto Roasted Potatoes
Crispy Parmesan Pesto Roasted Potatoes are the ultimate side dish! After making this many times, I’ve discovered the trick to perfectly crispy potatoes every time. The golden edges and creamy pesto center will make your family beg for this side dish. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Gorgonzola Truffle Mushroom Sauce for Pasta and Easy Gnocchi and Broccoli Bake with Creamy Cheese Sauce.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Golden, crispy edges
- Creamy pesto center
- Easy to make
- Better than takeout
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
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup pesto
- 1 clove garlic, minced
- Optional: Fresh basil, chopped
- Optional: Red pepper flakes
📝 Ingredient Notes
- baby potatoes: Cut larger potatoes in half or quarters to ensure even cooking.
🛒 Tools & Equipment I Recommend
- Food Processor — Quickly minces garlic and chops basil for pesto. → See on Amazon
- Baking Sheet — Ensures even roasting and crispy edges. → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Preheat oven: Preheat your oven to 425°F (220°C).
- Prepare potatoes: Cut baby potatoes in half or quarters. Toss with olive oil, salt, and black pepper.
- Roast potatoes: Spread potatoes on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
- Add pesto and cheese: Remove from oven, toss with pesto, minced garlic, and grated Parmesan cheese. Return to oven for 5 more minutes.
- Serve: Garnish with fresh basil and red pepper flakes. Serve immediately.
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- : For even crispier potatoes, flip them halfway through roasting.
- Common mistake and fix: If potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and reducing the cooking time.
- : For a spicy kick, add red pepper flakes to the pesto.
- : Make-ahead tip: Roast the potatoes ahead of time, then reheat in the oven 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 fridge for up to 5 days. Make-ahead tip: Potatoes can be cut and tossed with oil and seasonings up to 1 day ahead.
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, then crisp in the oven.
Recipe Notes
- Chef tip: For a different flavor, try using lemon zest instead of garlic.
- Best substitution: Substitute baby potatoes with fingerling potatoes for a similar result.
- Make-ahead: Potatoes can be roasted ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature and reducing the cooking time.
Want to level up this recipe?
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Crispy Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
Seasonings
- 1/4 cup pesto
- 1 clove garlic, minced
Optional Toppings
- Fresh basil, chopped
- Red pepper flakes
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C).
- Prepare potatoes: Cut baby potatoes in half or quarters. Toss with olive oil, salt, and black pepper.
- Roast potatoes: Spread potatoes on a baking sheet and roast for 25-30 minutes, or until golden and crispy.
- Add pesto and cheese: Remove from oven, toss with pesto, minced garlic, and grated Parmesan cheese. Return to oven for 5 more minutes.
- Serve: Garnish with fresh basil and red pepper flakes. Serve immediately.
Notes
- Chef tip: For a different flavor, try using lemon zest instead of garlic.
- Best substitution: Substitute baby potatoes with fingerling potatoes for a similar result.
- Make-ahead: Potatoes can be roasted ahead of time and reheated before serving.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature and reducing the cooking time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 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, then crisp in the oven.
- Make ahead: Potatoes can be cut and tossed with oil and seasonings up to 1 day ahead.
Nutrition Per Serving
- Calories: 270
- Protein: 8g
- Fat: 14g
- Carbs: 32g
- Fiber: 4g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 20mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Parmesan Pesto Roasted Potatoes FAQs
The most common reason is that the oven temperature is too low or the potatoes are not cut into small enough pieces. Try increasing the oven temperature and cutting the potatoes smaller.
Yes, you can cut the potatoes and toss with oil and seasonings up to 1 day ahead. Then, roast and add the pesto and cheese just before serving.
The best way to reheat roasted potatoes is in the oven at 350°F (180°C) for 10-15 minutes. This helps to maintain their crispiness.
While you can use frozen potatoes, they may not become as crispy as fresh potatoes. Thaw them first and increase the oven temperature to ensure they cook properly.
For a holiday meal, try adding some fresh herbs like rosemary or thyme to the potatoes before roasting. You can also serve them in a festive dish to make them look even more special.
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!
