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 pesto and parmesan cheese add a burst of flavor. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Italian Pot Roast Recipe and Easy Buffalo Chicken Salad Recipe.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Crispy exterior with soft, fluffy interior
- Loaded with flavor from pesto and parmesan cheese
- Easy to make and customizable with your favorite seasonings
- Better than takeout and perfect for meal prepping
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
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup pesto
- 1/2 cup grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, optional
- Optional: Fresh basil leaves, chopped
- Optional: Grated parmesan cheese, for serving
📝 Ingredient Notes
- Baby potatoes: You can also use Yukon Gold or red potatoes.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of mincing garlic and chopping herbs. → See on Amazon
- Rimmed baking sheet — Ensures even cooking and easy flipping of the potatoes. → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Prepare the potatoes: Cut the potatoes into bite-sized pieces. You don't need to peel them.
- Toss with oil and garlic: In a large bowl, toss the potatoes with olive oil, minced garlic, salt, and black pepper.
- Roast the potatoes: Spread the potatoes evenly on a rimmed baking sheet. Roast in a preheated 425°F oven for 25-30 minutes, flipping them halfway through, until crispy and golden brown.
- Toss with pesto and parmesan: Transfer the potatoes to a large bowl. Add pesto and parmesan cheese. Toss to coat evenly.
- Serve: Transfer the potatoes to a serving dish. Garnish with fresh basil leaves and grated parmesan cheese, if desired. Serve immediately.
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- : For even crispier potatoes, toss them with 1 tbsp of cornstarch before adding the oil.
- Common mistake and fix: If your potatoes are sticking to the pan, try lining it with parchment paper or using a non-stick cooking spray.
- : For a spicy kick, add red pepper flakes to the potatoes before roasting.
- : To make these potatoes ahead of time, roast them without the pesto and parmesan cheese. Reheat in the oven and add the toppings just before serving.
Storing & Reheating Crispy Parmesan Pesto Roasted Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can prepare the potatoes up to 1 day ahead of time. Store them in an airtight container in the fridge until ready to roast.
Freezing Crispy Parmesan Pesto Roasted Potatoes
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. The texture may be slightly different.
Recipe Notes
- Chef tip: For the best results, use baby potatoes. They have a thin skin and a creamy texture that works well with this recipe.
- Best substitution: If you don't have pesto, you can use a mixture of fresh basil, garlic, and olive oil.
- Make-ahead: See storage notes for make-ahead tips.
- 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 and cooking them for a shorter period.
Want to level up this recipe?
Pesto — Saves time and adds a burst of flavor to these potatoes. → Check price on Amazon
Crispy Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup pesto
- 1/2 cup grated parmesan cheese
Seasonings
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, optional
Optional Toppings
- Fresh basil leaves, chopped
- Grated parmesan cheese, for serving
Instructions
- Prepare the potatoes: Cut the potatoes into bite-sized pieces. You don't need to peel them.
- Toss with oil and garlic: In a large bowl, toss the potatoes with olive oil, minced garlic, salt, and black pepper.
- Roast the potatoes: Spread the potatoes evenly on a rimmed baking sheet. Roast in a preheated 425°F oven for 25-30 minutes, flipping them halfway through, until crispy and golden brown.
- Toss with pesto and parmesan: Transfer the potatoes to a large bowl. Add pesto and parmesan cheese. Toss to coat evenly.
- Serve: Transfer the potatoes to a serving dish. Garnish with fresh basil leaves and grated parmesan cheese, if desired. Serve immediately.
Notes
- Chef tip: For the best results, use baby potatoes. They have a thin skin and a creamy texture that works well with this recipe.
- Best substitution: If you don't have pesto, you can use a mixture of fresh basil, garlic, and olive oil.
- Make-ahead: See storage notes for make-ahead tips.
- 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 and cooking them for a shorter period.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. The texture may be slightly different.
- Make ahead: You can prepare the potatoes up to 1 day ahead of time. Store them in an airtight container in the fridge until ready to roast.
Nutrition Per Serving
- Calories: 280
- Protein: 7g
- Fat: 16g
- Carbs: 32g
- Fiber: 4g
- Sugar: 3g
- Sodium: 600mg
- 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 1 day ahead of time. Store them in an airtight container in the fridge until ready to roast.
If your potatoes are not crispy, try increasing the oven temperature to 450°F and cooking them for a shorter period. Also, make sure they are not overcrowded on the baking sheet.
Freezing is not recommended for this dish. The texture may become mushy upon thawing.
Yes, you can make these potatoes in the air fryer. Cook them at 400°F for 15-20 minutes, flipping them halfway through, until crispy and golden brown.
The best way to reheat these potatoes is in a 350°F oven for 10-15 minutes, until heated through. The texture may be slightly different if reheated in the microwave.
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!
