Name: Pesto Parmesan Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 pounds small potatoes, cut into 1-inch pieces; 2 tablespoons olive oil; 3 tablespoons pesto; 1/3 cup finely grated Parmesan; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Squeeze of lemon (for serving); Extra Parmesan (for serving)

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Pesto Parmesan Roasted Potatoes are a fast, flavor-packed side that turn humble spuds into something you’ll crave. I make these when I want crispy edges, tender centers, and a hit of bright basil-parmesan flavor in every bite. For a comforting pairing, try them with a roasted tomato and red pepper soup on chilly nights.

Why Make This Recipe

Incredible flavor contrast: herby pesto + salty Parmesan + roasted sweetness.
Simple, family-friendly ingredients most cooks already have on hand.
Quick to prep and oven-driven, so you can focus on main dishes or guests.
Versatile for weeknights or special dinners — they dress up easily.
Personal note: I love this recipe because the pesto keeps the potatoes tasting fresh even after reheating.

Recipe Overview

Prep time: 10 minutes
Cook time: 30–35 minutes (at 425°F / 220°C)
Total time: ~45 minutes (including preheat and tossing)
Servings: 4 as a side (about 6 cups finished)
Difficulty: Easy
Method: Toss cubed potatoes with olive oil, pesto, and Parmesan, then roast on a hot sheet pan until golden and crisp.

My Experience Making This Recipe

I tested batches using Yukon Gold, red, and russet potatoes and found Yukon Golds give the creamiest center with a thin, crisp edge. Crowding the pan was my first mistake; once I spread them in a single layer, crisping improved dramatically.

How to Make Pesto Parmesan Roasted Potatoes

Cut 2 pounds (≈900 g) small potatoes into 1-inch pieces for even cooking. Toss them with 2 tablespoons olive oil, 3 tablespoons of pesto, 1/3 cup finely grated Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a rimmed baking sheet in a single layer and roast at 425°F (220°C) for 25–35 minutes, flipping once halfway, until edges are browned and centers are tender. Finish with a squeeze of lemon and an extra sprinkle of Parmesan right before serving.

Expert Tips for Success

Size matters: cut potatoes into uniform 1-inch pieces so they cook evenly and don’t have dry centers.
Dry surface = crisp surface: rinse cut potatoes and pat dry, or toss briefly with a paper towel to remove excess moisture.
High heat is key: roast at 425°F (220°C) to get Maillard browning; lower temps give drier, longer cooks.
Don’t crowd the pan: use a large rimmed baking sheet or two; crowded pans steam, they don’t crisp.
Use freshly grated Parmesan (not pre-shredded) for better melting and flavor; a microplane yields the best texture.
Also consider a sprinkle of garlic powder before roasting for a deeper savory note, and a convection setting if your oven has it for even crisper results. See how similar roasting techniques lift other recipes like this chili crisp tofu bowls.

How to Serve Pesto Parmesan Roasted Potatoes

As a side to roasted or grilled proteins — try with chicken, fish, or pork for balanced plates.
Toss with arugula and cherry tomatoes for a warm potato salad.
Serve as part of a brunch spread with eggs and sautéed greens.
For dinner parties, plate them with a roasted bird — they pair beautifully with apple-cranberry stuffed Cornish hens and roasted veggies.

Storage and Reheating Guide

Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, reheat on a sheet pan in a 400°F (205°C) oven for 8–10 minutes or until crisp; avoid microwaving first, which makes them soggy. You can freeze cooked potatoes in a single layer on a tray, then transfer to a freezer bag for up to 2 months; reheat from frozen in a hot oven (425°F/220°C) for 15–20 minutes.

Recipe Variations

Dairy-free: use a dairy-free pesto and swap Parmesan for 2 tablespoons nutritional yeast.
Extra-crispy: parboil potatoes for 6 minutes, drain, rough up the surface, then roast — tops brown faster.
Garlic-Parmesan: add 2 finely minced cloves of garlic to the oil for roast-time garlic flavor.
Spice-it-up: fold in 1–2 teaspoons red pepper flakes or a teaspoon of smoked paprika to the oil for warmth.
If you want another creamy-roasted potato take, this cheesy ranch oven-roasted potatoes recipe uses similar techniques with different flavors.

Nutritional Highlights

Potatoes are a good source of potassium and vitamin C and provide satisfying complex carbohydrates.
Parmesan adds calcium and protein; be mindful if you’re limiting saturated fat.
Allergen note: pesto often contains pine nuts and dairy (Parmesan). Use seed-based or nut-free pesto for nut allergies and dairy-free cheese for lactose intolerance.
Portion guidance: plan about 1 cup cooked potatoes per person as a side.

Troubleshooting Common Issues

Soggy potatoes: likely crowded pan or low heat. Solution: spread in a single layer and roast at 425°F (220°C).
Burnt edges but raw centers: uneven pieces or oven hot spots. Solution: cut uniform pieces and rotate the pan halfway through roasting.
Bland flavor: under-salted or not enough pesto/Parmesan. Solution: taste and adjust salt, add lemon zest and extra Parmesan after roasting.

Frequently Asked Questions

Q: Can I use frozen potatoes or pre-cooked roast potatoes?
A: Fresh raw potatoes give the best texture. Frozen diced potatoes can work but may release extra moisture; thaw and pat dry first. Pre-cooked potatoes reheat well but won’t crisp as much unless re-roasted at high heat.

Q: How do I make the pesto stick and not burn while roasting?
A: Mix pesto with a bit of olive oil (about 1:1 ratio) so it spreads evenly and doesn’t concentrate in spots that can char. Add most of the pesto before roasting and reserve a tablespoon to finish after baking.

Q: Can I make this recipe ahead for a party?
A: Yes — roast until just about done (2–3 minutes shy of tenderness), cool, refrigerate, and finish roasting for 8–10 minutes at 425°F (220°C) before serving to refresh the crispness.

Q: Is there a lower-fat version that still crisps?
A: Reduce oil to 1 tablespoon and spray the pan lightly with oil; use convection if available and keep the high temperature. High heat and space between pieces matter more for crisping than a ton of oil.

Conclusion

If you enjoy Parmesan-roasted potatoes, this version with pesto brightens the dish in minutes — and for another take on Parmesan-roasted spuds, check out Absolutely Delicious Parmesan Roasted Potatoes – Life is but a Dish.