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 getting them perfectly crispy every time. The golden, crispy exterior gives way to tender, fluffy potatoes, and the homemade pesto adds a fresh, herby flavor that’s irresistible. Serve them with my Crispy Baked Chickpea Patties for a complete meal. If you love recipes like this, you’ll also enjoy Crispy Baked Chickpea Patties and Easy Overnight Oats with Kiwi and Chia Seeds.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Golden, crispy exterior with tender, fluffy interior
- Packed with fresh, herby flavor from the homemade pesto
- Easy to make and perfect for any meal
- Better than takeout and a family favorite
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
- 1/4 cup homemade or store-bought pesto
- 1/4 cup grated Parmesan cheese
- Optional: Fresh basil leaves
- Optional: Red pepper flakes
📝 Ingredient Notes
- Baby potatoes: Use small to medium-sized potatoes for even cooking.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping potatoes and blending pesto. → See on Amazon
- Baking sheet — Ensures even cooking and easy cleanup. → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Preheat oven: Preheat oven to 425°F (220°C).
- Prepare potatoes: Cut potatoes in half or quarters, depending on size. Toss with olive oil, salt, and pepper.
- Roast potatoes: Spread potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
- Toss with pesto: Remove from oven, toss with pesto, and sprinkle with Parmesan cheese.
- Serve: Serve hot, garnished with fresh basil and red pepper flakes if desired.
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- : For even crispier potatoes, toss them with a bit of cornstarch before roasting.
- Common mistake and fix: If your potatoes are sticking to the pan, try lining it with parchment paper or using a non-stick cooking spray.
- : For a quick pesto, blend basil, garlic, pine nuts, Parmesan, olive oil, and salt in a food processor.
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 3 days. Make-ahead tip: Potatoes can be cut and tossed with oil and seasonings up to a day ahead. Roast just before serving.
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 up in the oven.
Recipe Notes
- Chef tip: For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Best substitution: You can use regular potatoes instead of baby potatoes, but they may take longer to cook.
- Make-ahead: Potatoes are best served fresh, but can be made up to an hour ahead and kept warm in the oven.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your potatoes are not crisping up, try increasing the oven temperature or cooking them for a few more minutes.
Want to level up this recipe?
Cast iron skillet — Even heat distribution ensures perfectly cooked potatoes every time. → 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
- 1/4 cup homemade or store-bought pesto
- 1/4 cup grated Parmesan cheese
Optional Toppings
- Fresh basil leaves
- Red pepper flakes
Instructions
- Preheat oven: Preheat oven to 425°F (220°C).
- Prepare potatoes: Cut potatoes in half or quarters, depending on size. Toss with olive oil, salt, and pepper.
- Roast potatoes: Spread potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
- Toss with pesto: Remove from oven, toss with pesto, and sprinkle with Parmesan cheese.
- Serve: Serve hot, garnished with fresh basil and red pepper flakes if desired.
Notes
- Chef tip: For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Best substitution: You can use regular potatoes instead of baby potatoes, but they may take longer to cook.
- Make-ahead: Potatoes are best served fresh, but can be made up to an hour ahead and kept warm in the oven.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If your potatoes are not crisping up, try increasing the oven temperature or cooking them for a few more minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge 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, then crisp up in the oven.
- Make ahead: Potatoes can be cut and tossed with oil and seasonings up to a day ahead. Roast just before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 6g
- Fat: 11g
- Carbs: 27g
- Fiber: 3g
- Sugar: 3g
- Sodium: 450mg
- Cholesterol: 10mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Parmesan Pesto Roasted Potatoes FAQs
Potatoes are best served fresh, but can be made up to an hour ahead and kept warm in the oven.
If your potatoes are not crisping up, try increasing the oven temperature or cooking them for a few more minutes.
Yes, but they may take longer to cook.
Omit the Parmesan cheese or use a vegan alternative.
Store leftovers in an airtight container in the fridge for up to 3 days.
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!
