Parmesan Pesto Roasted Potatoes
A delicious and easy side dish featuring crispy potatoes coated in flavorful pesto and topped with grated Parmesan cheese.
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.
Notes
These potatoes pair well with grilled meats, fish, or salads. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave before serving.