Crispy Roasted Pesto Potatoes with Parmesan

These easy roasted pesto potatoes take just minutes to prepare, and have amazing flavor! They make a great side dish to any steak, chicken, or fish.

You can also serve them alongside a salad for a tasty lunch. Even though they have just four ingredients, they taste simply incredible!

FLAVORFUL PESTO POTATOES

If you are a fan of pesto, you need to try this potato recipe! They are tossed in bright, fresh pesto, then roasted to crispy perfection. A sprinkling of parmesan cheese gives them a flavor boost.

I am obsessed with them, and have been making them at least once a week for the last two weeks. My family eats them as fast as I can get them roasted.

They seriously are some of the best potatoes ever! I could eat the entire pan all by myself. But I do try not to. 😉

HOW TO MAKE ROASTED PESTO POTATOES

1. PREP – Preheat oven to 475 degrees. Spray a baking sheet with cooking spray. Scrub or peel the potatoes and pat dry. Cut into approximately 1-inch pieces.
2. COMBINE – Stir together the potato cubes, pesto, parmesan cheese, and salt until the potatoes are all coated.
3. BAKE – Dump the potatoes onto the prepared pan and spread them out into a single layer. Bake at 475° for 40-50 minutes or until crispy and golden brown. Stir every 15-20 minutes.
4. SERVE – Serve hot. You can garnish with fresh basil and pine nuts, or drizzle with fresh lemon juice if desired.

Roasted potatoes are definitely best served fresh from the oven, but you can store leftover potatoes in an airtight container for 3-4 days. I recommend reheating them in a skillet, air fryer, or oven.

Do I need to add oil to the potatoes?

No, you don’t need to add any additional oil for this recipe.  Traditional pesto is made with plenty of olive oil, so it coats the potatoes perfectly.

PRO TIPS:

• For the best results, use a good quality pesto from the store, or make your own pesto.
• Make sure you scrape every last drop of the pesto from the bottom of the bowl with a rubber spatula. You don’t want to leave any of that pesto flavor behind!

VARIATIONS:

• Add a sprinkle of black pepper or even red pepper flakes.
• I use store-bought pesto from Costco, but you can use homemade pesto.
• Russet potatoes make the crispiest roasted potatoes, but I have also made this recipe with both yellow potatoes and red potatoes with great results.
• I like to cut my potatoes into 1-inch or smaller pieces because I love the crunchy edges. But you can use larger potato pieces if you prefer. You may need to adjust the cook time.

MORE EASY SIDE DISH IDEAS:

• Sliced Roasted Potatoes
• Green Beans Almondine
• Steamed Broccoli without Steamer
• Easy Mexican Rice
• Cheesy Ranch Red Potatoes
• Baked French Fries
• Creamy Mashed Potatoes

 This is a great roasted potato recipe for anyone who loves pesto! Give it a try and I bet it will become a staple side dish at your house.