Parmesan Pesto Roasted Potatoes are a delicious and easy side dish that can elevate any meal. The combination of crispy potatoes, flavorful pesto, and grated Parmesan creates a taste that everyone will love. It’s a great way to enjoy simple ingredients while impressing your family and friends.
How to Make Parmesan Pesto Roasted Potatoes
Ingredients
- 1 pound baby potatoes, washed and any larger ones cut in half
- 1 tablespoon pesto (plus extra for drizzling)
- 2 tablespoons grated fresh Parmesan cheese
- Kosher salt and fresh ground black pepper to taste
- 1/2 of a lemon
Directions
- Preheat the oven to 400° F. Spray a rimmed baking sheet with cooking spray, or line it with foil.
- In a bowl, toss the potatoes with pesto, salt, and pepper until they are well coated.
- Spread the potatoes in an even layer on the prepared baking sheet.
- Roast in the oven for 20 minutes.
- Remove the pan and sprinkle the potatoes with Parmesan cheese.
- Bake for another 5-10 minutes or until the outside of the potatoes is crisp and the inside is fork tender.
- Once the potatoes are roasted, squeeze the juice of half a lemon over the top.
- Serve the potatoes in a bowl or on a plate, drizzled with extra pesto and more Parmesan cheese.
How to Serve Parmesan Pesto Roasted Potatoes
Serve these flavorful potatoes as a side dish alongside grilled meats, fish, or even a fresh salad. They pair well with almost any main course and can be a delightful addition to your dinner table.
How to Store Parmesan Pesto Roasted Potatoes
If you have leftovers, store them in an airtight container in the refrigerator. They can last for 3-4 days. Reheat in the oven or microwave before serving again.
Tips to Make Parmesan Pesto Roasted Potatoes
- Choose uniform-sized baby potatoes for even cooking.
- For extra flavor, add minced garlic or your favorite herbs to the potatoes before roasting.
- Make sure to spread the potatoes out on the baking sheet to allow for crispiness.
Variation
You can easily adapt this recipe by using different types of potatoes, such as red or fingerling potatoes. Additionally, try adding some cherry tomatoes or bell peppers to the mix for added color and taste.
FAQs
1. Can I use store-bought pesto?
Yes, store-bought pesto works perfectly for this recipe if you don’t have homemade.
2. What if I don’t have fresh Parmesan?
You can use grated Parmesan from a container, but fresh cheese tastes better.
3. Can I make this recipe in advance?
It’s best to make them fresh, but you can prep the potatoes and toss them with pesto ahead of time. Bake just before serving.
Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- 1 pound baby potatoes, washed and any larger ones cut in half Choose uniform-sized potatoes for even cooking.
- 1 tablespoon pesto (plus extra for drizzling) Store-bought pesto works perfectly.
- 2 tablespoons grated fresh Parmesan cheese Fresh cheese gives better flavor but grated from a container can be used.
- Kosher salt and fresh ground black pepper to taste
- ½ of a lemon lemon, for juice Squeeze over potatoes after roasting.
Instructions
Preparation
- Preheat the oven to 400° F and prepare a rimmed baking sheet with cooking spray or line it with foil.
- In a bowl, toss the potatoes with pesto, salt, and pepper until well coated.
- Spread the potatoes in an even layer on the prepared baking sheet.
Cooking
- Roast the potatoes in the oven for 20 minutes.
- Remove the pan and sprinkle the potatoes with Parmesan cheese.
- Bake for another 5-10 minutes or until the outside is crisp and the inside is fork tender.
- Once roasted, squeeze the juice of half a lemon over the top.
Serving
- Serve the potatoes in a bowl or on a plate, drizzled with extra pesto and more Parmesan cheese.
