Crispy Parmesan Pesto Roasted Potatoes
Crispy Parmesan Pesto Roasted Potatoes are the ultimate side dish. After making these many times, I’ve discovered the trick to getting them perfectly crispy every time. The crispy exterior gives way to soft, fluffy potatoes, and the homemade pesto adds a burst of fresh flavor. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Refreshing Korean Strawberry Milk Recipe for Warm Days and Moist Banana Bread with a Cinnamon Swirl Recipe.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- The crispy exterior and soft, fluffy interior make these potatoes irresistible.
- The homemade pesto adds a fresh, flavorful twist to classic roasted potatoes.
- These potatoes are easy to make and pair perfectly with any main dish.
- The combination of parmesan and pesto creates a delicious, savory flavor that will have everyone asking for seconds.
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
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese
- 1/4 cup homemade or store-bought pesto
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- Optional: Fresh basil, chopped (for garnish)
- Optional: Additional grated parmesan cheese (for serving)
📝 Ingredient Notes
- Baby potatoes: You can also use Yukon Gold or red potatoes. Just make sure they are all about the same size 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 helps achieve a crispy exterior. → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Prepare the potatoes: Preheat your oven to 425°F (220°C). Cut the potatoes into bite-sized pieces, leaving the skin on. Place them in a large bowl and toss with olive oil, salt, pepper, garlic powder, and dried rosemary until evenly coated.
- Roast the potatoes: Spread the potatoes out on a large baking sheet lined with parchment paper. Make sure they are in a single layer and not overcrowded. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy.
- Toss with pesto and parmesan: Remove the potatoes from the oven and transfer them back to the large bowl. Add the pesto and grated parmesan cheese to the bowl and toss until the potatoes are evenly coated. Taste and adjust seasoning if necessary.
- Serve: Transfer the potatoes to a serving dish and garnish with fresh basil. Serve immediately and enjoy!
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- Pro Tip: For extra crispy potatoes, toss them with a bit of cornstarch before roasting.
- Common mistake and fix: If your potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and roasting for a shorter period of time. Also, make sure your potatoes are not overcrowded on the baking sheet.
- Pro Tip: For a vegan version, omit the parmesan cheese or use a vegan alternative.
- Pro Tip: To make ahead, prepare the potatoes up to the roasting step and store them in the refrigerator. Then, 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 leftover potatoes in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: You can prepare the potatoes up to the roasting step and store them in the refrigerator for up to 24 hours.
Freezing Crispy Parmesan Pesto Roasted Potatoes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes or until heated through. Microwave: Microwave for 1-2 minutes or until heated through, but this may make the potatoes soggy.
Recipe Notes
- Chef tip: For extra flavor, try adding a minced garlic clove to the bowl with the potatoes before roasting.
- Best substitution: You can substitute the baby potatoes with Yukon Gold or red potatoes. Just make sure they are all about the same size for even cooking.
- Make-ahead: You can prepare the potatoes up to the roasting step and store them in the refrigerator for up to 24 hours.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and roasting for a shorter period of time. Also, make sure your potatoes are not overcrowded on the baking sheet.
Want to level up this recipe?
Good quality olive oil — A good quality olive oil will enhance the flavor of the potatoes and help achieve a crispy exterior. → Check price on Amazon
Crispy Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese
- 1/4 cup homemade or store-bought pesto
Seasonings
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
Optional Toppings
- Fresh basil, chopped (for garnish)
- Additional grated parmesan cheese (for serving)
Instructions
- Prepare the potatoes: Preheat your oven to 425°F (220°C). Cut the potatoes into bite-sized pieces, leaving the skin on. Place them in a large bowl and toss with olive oil, salt, pepper, garlic powder, and dried rosemary until evenly coated.
- Roast the potatoes: Spread the potatoes out on a large baking sheet lined with parchment paper. Make sure they are in a single layer and not overcrowded. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy.
- Toss with pesto and parmesan: Remove the potatoes from the oven and transfer them back to the large bowl. Add the pesto and grated parmesan cheese to the bowl and toss until the potatoes are evenly coated. Taste and adjust seasoning if necessary.
- Serve: Transfer the potatoes to a serving dish and garnish with fresh basil. Serve immediately and enjoy!
Notes
- Chef tip: For extra flavor, try adding a minced garlic clove to the bowl with the potatoes before roasting.
- Best substitution: You can substitute the baby potatoes with Yukon Gold or red potatoes. Just make sure they are all about the same size for even cooking.
- Make-ahead: You can prepare the potatoes up to the roasting step and store them in the refrigerator for up to 24 hours.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and roasting for a shorter period of time. Also, make sure your potatoes are not overcrowded on the baking sheet.
Storage
- Fridge: Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes or until heated through.
- Microwave reheat: Microwave for 1-2 minutes or until heated through, but this may make the potatoes soggy.
- Make ahead: You can prepare the potatoes up to the roasting step and store them in the refrigerator for up to 24 hours.
Nutrition Per Serving
- Calories: 250
- Protein: 6g
- Fat: 12g
- Carbs: 30g
- Fiber: 4g
- Sugar: 2g
- Sodium: 350mg
- 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 up to the roasting step and store them in the refrigerator for up to 24 hours. Then, roast as directed when ready to serve.
If your potatoes are not crispy, try increasing the oven temperature to 450°F (230°C) and roasting for a shorter period of time. Also, make sure your potatoes are not overcrowded on the baking sheet.
No, it's best to use fresh potatoes for this recipe. Frozen potatoes may not crisp up as well and can release excess moisture, making the potatoes soggy.
These potatoes pair perfectly with grilled meats, roasted chicken, or fish. They are also great on their own as a side dish or snack.
Yes, you can use store-bought pesto if you prefer. Just make sure it's a good quality pesto with no added sugars or fillers.
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!
