Pesto roasted potatoes are crispy baby potatoes tossed in basil pesto, roasted until golden, then finished with Parmesan and a squeeze of lemon. They are an easy side that smells incredible and takes about 40 minutes with very little work.
The pesto does double duty, seasoning the potatoes and helping them brown, and the lemon at the end keeps the herby flavor lively. Serve them straight from the pan while the edges are still crisp.
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Why These Pesto Roasted Potatoes Work
Baby potatoes have thin skins and a creamy interior, so they roast up tender inside and crisp outside without any peeling. A bit of olive oil alongside the pesto makes sure every piece gets coated and browns evenly.
Adding the Parmesan partway through roasting lets it melt and crisp instead of burning. A last squeeze of lemon cuts the richness and wakes up the basil.
Ingredients for Pesto Roasted Potatoes
- 1 pound baby potatoes, washed, with larger ones halved
- 1 tablespoon olive oil
- 2 tablespoons pesto for tossing, plus 1 tablespoon for drizzling
- 2 tablespoons grated fresh Parmesan cheese, plus more for serving
- 1/2 teaspoon kosher salt and black pepper to taste
- 1/2 lemon
- Cooking spray or foil for the pan
Baby potatoes. Choose pieces of similar size so they cook at the same pace. Yukon gold or red potatoes both work well.
Pesto. Store bought is perfectly fine and keeps this a quick side. Homemade adds a fresher flavor.
Parmesan. Fresh grated browns better than the shaker kind, but either works.
Lemon. Squeeze it on after roasting, not before, so the potatoes stay crisp.
How to Make Pesto Roasted Potatoes
1. Heat the oven. Preheat to 400 degrees F and prepare a rimmed baking sheet with cooking spray or foil.
2. Dry the potatoes. Pat them very dry so they roast instead of steam.
3. Toss. In a bowl, coat the potatoes with the olive oil, 2 tablespoons of pesto, salt, and pepper until every piece is glossy.
4. Spread out. Arrange them in a single layer with space between pieces so the edges can brown.
5. Roast. Bake for 20 minutes, until the bottoms start to turn golden.
6. Add the cheese. Sprinkle on the Parmesan and roast another 5 to 10 minutes, until the outsides are crisp and a fork slides in easily.
7. Finish. Squeeze lemon over the top, then drizzle with the remaining pesto and a little more Parmesan.
How to Serve Pesto Roasted Potatoes
These potatoes love anything grilled. Serve them with grilled chicken thighs or sticky grilled chicken for an easy weeknight plate, or with a juicy grilled chicken breast when you want something lighter.
For a full vegetable spread, add a tray of roasted vegetables on the second oven rack. They also work as a fun gathering side next to burgers or steak.
How to Store and Reheat Pesto Roasted Potatoes
Cool leftovers and refrigerate in an airtight container within two hours. They keep for 3 to 4 days. For crispness, reheat on a baking sheet at 400 degrees F until hot, or use an air fryer. The microwave works but softens the skin.
For a handy sheet pan reference, see this sheet pan dinner example.
Tips and Variations for Pesto Roasted Potatoes
Do not crowd the pan. Crowding traps steam and keeps the potatoes soft.
Cut sides down. Halved potatoes brown ideal when the cut side touches the pan.
Add the cheese late. It browns nicely in the last few minutes without scorching.
Preheat the pan. A hot pan gives a crisper bottom if you have time to warm it.
Use sun dried tomato pesto. It adds a sweet, tangy twist to the potatoes.
Add a crunch. Toasted pine nuts scattered on top add texture.
Make it plant based. Choose a dairy free pesto and skip the Parmesan.
Frequently Asked Questions About Pesto Roasted Potatoes
Can I use regular potatoes for pesto roasted potatoes?
Yes. Cut larger potatoes into 1 inch chunks so they cook evenly, and expect a slightly longer roasting time.
Do I need to boil the potatoes first?
No. Baby potatoes cook through in the oven, so parboiling is optional and only helps if you want extra crispy edges.
Why are my potatoes soggy?
Usually the pan was crowded or the potatoes were wet. Dry them well and spread them in one layer.
Can I make pesto roasted potatoes ahead?
You can toss them in pesto and refrigerate until ready to roast, which makes dinner prep faster.
What goes well with pesto roasted potatoes?
Grilled meats, fish, salads, and roasted vegetables all pair nicely, and so do eggs for brunch.
Parmesan Pesto Roasted Potatoes
Equipment
- Rimmed Baking Sheet
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb baby potatoes washed, larger ones halved
- 1 tbsp olive oil
- 2 tbsp pesto for tossing
- 1 tbsp pesto for drizzling
- 2 tbsp grated fresh Parmesan cheese plus more for serving
- ½ tsp kosher salt
- ¼ tsp black pepper to taste
- ½ lemon for squeezing
- 1 cooking spray for the pan
Instructions
Cooking
- Heat. Preheat the oven to 400 degrees F and prep a rimmed baking sheet with spray or foil.
- Coat. Pat the potatoes dry and toss with the oil, 2 tablespoons pesto, salt, and pepper.
- Roast. Spread in one layer and roast 20 minutes until the bottoms turn golden.
- Add cheese. Sprinkle with Parmesan and roast 5 to 10 minutes more until crisp and fork tender.
- Finish. Squeeze lemon over the top and drizzle with the remaining pesto.
