Go Back
–+ servings
Parmesan Pesto Roasted Potatoes

Crispy Parmesan Pesto Roasted Potatoes You'll Love

These Parmesan Pesto Roasted Potatoes are a flavorful and easy side dish perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 pounds Baby Potatoes Can substitute with Yukon Gold or red potatoes
  • 1 teaspoon Kosher Salt Adjust according to taste
  • 1/2 teaspoon Fresh Ground Black Pepper For the best flavor
For the Topping
  • 1/2 cup Pesto Store-bought or homemade
  • 1 cup Fresh Parmesan Cheese Freshly grated for optimal results
  • 1 unit Lemon For squeezing juice before serving

Equipment

  • Oven
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions for Parmesan Pesto Roasted Potatoes
  1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with cooking spray or aluminum foil.
  2. In a mixing bowl, combine washed and halved baby potatoes with pesto, kosher salt, and fresh ground black pepper. Toss until well coated.
  3. Spread the coated potatoes in a single layer on the baking sheet and roast for about 20 minutes until golden brown and fork-tender.
  4. Sprinkle freshly grated Parmesan cheese over hot potatoes and return to the oven for an additional 5-10 minutes until crispy.
  5. Squeeze fresh lemon juice over the finished potatoes before serving for added brightness.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Uniformly cut potatoes for even roasting. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!