Parmesan Pesto Roasted Potatoes
Baby potatoes tossed in basil pesto, roasted until crisp, then finished with Parmesan and fresh lemon.
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.
Notes
Substitutions: Red or Yukon gold potatoes work, cut into 1 inch pieces. Skip the Parmesan with a dairy free pesto.
Tips: Dry the potatoes and do not crowd the pan so they crisp.
Storage: Refrigerate 3 to 4 days and reheat at 400 degrees F or in an air fryer to restore the crunch.