Crispy Parmesan Pesto Roasted Potatoes
Crispy Parmesan Pesto Roasted Potatoes are the ultimate side dish that’s crispy on the outside, soft on the inside, and bursting with flavor. After making this many times, I’ve discovered the trick to getting them perfectly crispy every time. The crispy exterior and the rich, creamy pesto interior make these potatoes irresistible. Keep reading for my tips on how to make them perfectly every time. If you love recipes like this, you’ll also enjoy Easy Ravioli Soup Recipe with Spinach and Parmesan and Fresh and Easy Quinoa Tabbouleh Salad Recipe.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Crispy on the outside and soft on the inside
- Bursting with rich, creamy pesto flavor
- Easy to make and perfect for any meal
- Better than takeout and family favorite
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
- 1/4 cup olive oil
- 1/2 cup pesto
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Optional: Fresh basil, chopped
- Optional: Red pepper flakes
📝 Ingredient Notes
- Baby potatoes: You can also use Yukon Gold or red potatoes.
🛒 Tools & Equipment I Recommend
- Food processor — Makes pesto prep a breeze → See on Amazon
- Baking sheet — Ensures even roasting and crispiness → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Preparation: Preheat the oven to 425°F (220°C). Cut the potatoes into bite-sized pieces and toss them with olive oil, salt, and black pepper.
- Roasting: Spread the potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until golden and crispy.
- Coating: Remove the potatoes from the oven and toss them with pesto and grated Parmesan cheese. Return to the oven for 5 more minutes.
- Serving: Garnish with fresh basil and red pepper flakes (optional). Serve immediately and enjoy!
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- Common mistake and fix: Undercooking the potatoes can lead to a soggy texture. Make sure to cook them until they are golden and crispy.
- Expert tip: Tossing the potatoes with olive oil before roasting helps to achieve a crispy exterior.
- Storage tip: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
Storing & Reheating Crispy Parmesan Pesto Roasted Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the refrigerator for up to 3 days. Make-ahead tip: Potatoes can be cut and tossed with olive oil, salt, and pepper up to 1 day ahead. Store in the refrigerator until ready to roast.
Freezing Crispy Parmesan Pesto Roasted Potatoes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Not recommended for reheating in the microwave.
Recipe Notes
- Chef tip: For extra crispy potatoes, increase the oven temperature to 450°F (230°C) for the last 10 minutes of cooking.
- Best substitution: If you don't have pesto, you can use a mixture of fresh basil, garlic, and olive oil.
- Make-ahead: Potatoes can be cut and tossed with olive oil, salt, and pepper up to 1 day ahead. Store in the refrigerator until ready to roast.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not crispy, try increasing the oven temperature or cooking them for a few more minutes.
Want to level up this recipe?
Parchment paper — Prevents the potatoes from sticking to the baking sheet and makes cleanup a breeze → Check price on Amazon
Crispy Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 1/4 cup olive oil
- 1/2 cup pesto
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt, to taste
- Black pepper, to taste
Optional Toppings
- Fresh basil, chopped
- Red pepper flakes
Instructions
- Preparation: Preheat the oven to 425°F (220°C). Cut the potatoes into bite-sized pieces and toss them with olive oil, salt, and black pepper.
- Roasting: Spread the potatoes on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until golden and crispy.
- Coating: Remove the potatoes from the oven and toss them with pesto and grated Parmesan cheese. Return to the oven for 5 more minutes.
- Serving: Garnish with fresh basil and red pepper flakes (optional). Serve immediately and enjoy!
Notes
- Chef tip: For extra crispy potatoes, increase the oven temperature to 450°F (230°C) for the last 10 minutes of cooking.
- Best substitution: If you don't have pesto, you can use a mixture of fresh basil, garlic, and olive oil.
- Make-ahead: Potatoes can be cut and tossed with olive oil, salt, and pepper up to 1 day ahead. Store in the refrigerator until ready to roast.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your potatoes are not crispy, try increasing the oven temperature or cooking them for a few more minutes.
Storage
- Fridge: Store leftovers in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Not recommended for reheating in the microwave.
- Make ahead: Potatoes can be cut and tossed with olive oil, salt, and pepper up to 1 day ahead. Store in the refrigerator until ready to roast.
Nutrition Per Serving
- Calories: 280
- Protein: 6g
- Fat: 15g
- Carbs: 35g
- Fiber: 4g
- Sugar: 2g
- Sodium: 450mg
- Cholesterol: 10mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Parmesan Pesto Roasted Potatoes FAQs
Yes, you can cut and toss the potatoes with olive oil, salt, and pepper up to 1 day ahead. Store in the refrigerator until ready to roast.
Make sure to cook the potatoes until they are golden and crispy. If they are still not crispy, try increasing the oven temperature or cooking them for a few more minutes.
Yes, you can make these potatoes in the air fryer. Cook at 400°F (200°C) for 20-25 minutes or until golden and crispy.
The best way to reheat leftover potatoes is in the oven at 350°F (180°C) for 10-15 minutes.
No, it is not recommended to use frozen potatoes for this recipe. Fresh potatoes will give you the best texture and flavor.
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!
