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 key is to toss them in a mixture of pesto and parmesan cheese before roasting. This gives them a crispy exterior and a soft, fluffy interior that’s irresistible. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Coconut Milk Snack Cake Recipe for Cozy Desserts and Easy Gnocchi and Broccoli Bake with Creamy Cheese Sauce.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Crispy exterior with soft, fluffy interior
- Loaded with flavor from pesto and parmesan
- Easy to make and perfect for any meal
- Better than takeout and 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
- 3 tbsp olive oil
- 3 cloves garlic
- 1/2 cup grated parmesan cheese
- 1/4 cup pesto
- Salt and pepper to taste
- Pesto
- Parmesan cheese
- Garlic
- Salt and pepper
- Optional: Fresh basil leaves for garnish
đź“ť Ingredient Notes
- Baby potatoes: You can use any small potato variety, but baby potatoes work best for even cooking.
đź›’ Tools & Equipment I Recommend
- Food processor — Makes quick work of mincing garlic and chopping potatoes. → See on Amazon
- Baking sheet — Ensures even cooking and easy cleanup. → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Prepare the potatoes: Preheat the oven to 425°F (220°C). Cut the potatoes into bite-sized pieces and place them in a large bowl. Toss with 2 tbsp of olive oil, salt, and pepper.
- Make the pesto mixture: In a small bowl, combine the minced garlic, parmesan cheese, pesto, and remaining 1 tbsp of olive oil.
- Toss the potatoes in the pesto mixture: Add the pesto mixture to the bowl with the potatoes and toss until the potatoes are evenly coated.
- Roast the potatoes: Spread the potatoes out on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until golden brown and crispy.
- Serve: Serve the potatoes hot, garnished with fresh basil leaves if desired.
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- Common mistake and fix: Don't overcrowd the baking sheet. If the potatoes are too close together, they won't crisp up properly. Use two baking sheets if necessary.
- Tip: For extra crispy potatoes, flip them halfway through cooking.
- Tip: To make ahead, prepare the potatoes and pesto mixture up to a day in advance. Store separately in the fridge and roast as directed when ready to serve.
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: Prepare the potatoes and pesto mixture up to a day in advance. Store separately in the fridge and roast as directed when ready to serve.
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 or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. The texture may not be as crispy.
Recipe Notes
- Chef tip: For extra flavor, add a sprinkle of red pepper flakes or smoked paprika to the pesto mixture.
- Best substitution: You can substitute the pesto with 1/4 cup of chopped fresh basil and 1 tbsp of lemon juice.
- Make-ahead: Prepare the potatoes and pesto mixture up to a day in advance. Store separately in the fridge and roast as directed when ready to serve.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If the potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and roasting for a shorter period of time.
Want to level up this recipe?
Parchment paper — Prevents the potatoes from sticking to the baking sheet and makes cleanup a breeze. → Check price on Amazon
Crispy Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 3 cloves garlic
- 1/2 cup grated parmesan cheese
- 1/4 cup pesto
- Salt and pepper to taste
Seasonings
- Pesto
- Parmesan cheese
- Garlic
- Salt and pepper
Optional Toppings
- Fresh basil leaves for garnish
Instructions
- Prepare the potatoes: Preheat the oven to 425°F (220°C). Cut the potatoes into bite-sized pieces and place them in a large bowl. Toss with 2 tbsp of olive oil, salt, and pepper.
- Make the pesto mixture: In a small bowl, combine the minced garlic, parmesan cheese, pesto, and remaining 1 tbsp of olive oil.
- Toss the potatoes in the pesto mixture: Add the pesto mixture to the bowl with the potatoes and toss until the potatoes are evenly coated.
- Roast the potatoes: Spread the potatoes out on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until golden brown and crispy.
- Serve: Serve the potatoes hot, garnished with fresh basil leaves if desired.
Notes
- Chef tip: For extra flavor, add a sprinkle of red pepper flakes or smoked paprika to the pesto mixture.
- Best substitution: You can substitute the pesto with 1/4 cup of chopped fresh basil and 1 tbsp of lemon juice.
- Make-ahead: Prepare the potatoes and pesto mixture up to a day in advance. Store separately in the fridge and roast as directed when ready to serve.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If the potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and roasting for a shorter period of time.
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 or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. The texture may not be as crispy.
- Make ahead: Prepare the potatoes and pesto mixture up to a day in advance. Store separately in the fridge and roast as directed when ready to serve.
Nutrition Per Serving
- Calories: 270
- Protein: 7g
- Fat: 12g
- Carbs: 35g
- Fiber: 4g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 10mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Parmesan Pesto Roasted Potatoes FAQs
Yes, you can prepare the potatoes and pesto mixture up to a day in advance. Store separately in the fridge and roast as directed when ready to serve.
If the potatoes are too close together on the baking sheet, they won't crisp up properly. Use two baking sheets if necessary. Also, make sure the oven temperature is high enough and the potatoes are cooked for long enough.
Yes, you can make these potatoes in the air fryer. Cook at 400°F (200°C) for 15-20 minutes or until golden brown and crispy.
The best way to reheat these potatoes is in the oven at 350°F (180°C) for 10-15 minutes or until heated through. The texture may not be as crispy as when they were first cooked.
No, it's not recommended to use frozen potatoes for this recipe. Fresh potatoes will give you the best texture and flavor.
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!
