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Parmesan Pesto Roasted Potatoes

Crispy Parmesan Pesto Roasted Potatoes in 35 Minutes

These Parmesan Pesto Roasted Potatoes are a quick, delicious side dish that combines crispy potatoes with vibrant pesto in under 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 potatoes
Course: Quick Meals
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Baby Potatoes Substitute with Yukon Gold for a creamier result.
  • 1 teaspoon Kosher Salt Adjust to your taste preferences.
  • 1 teaspoon Fresh Ground Black Pepper Use freshly ground for the best flavor.
For the Flavor Boost
  • 1/2 cup Pesto Drizzle extra on top before serving.
  • 1/2 cup Parmesan Cheese Grate fresh for a savory depth.
  • 1 tablespoon Lemon Juice Freshly squeezed for the best flavor.

Equipment

  • baking sheet
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet.
  2. In a mixing bowl, toss washed baby potatoes with pesto, kosher salt, and black pepper.
  3. Spread the coated potatoes on the baking sheet in a single layer and roast for approximately 20 minutes.
  4. Sprinkle grated parmesan over the roasted potatoes and return to the oven for an additional 5-10 minutes.
  5. Squeeze lemon juice over the hot potatoes before serving, optionally drizzle with extra pesto.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 100IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven for a crispy texture.

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