Description
Crispy, tender potatoes tossed with pesto and Parmesan, perfect as a flavorful side dish.
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)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the potatoes with olive oil, pesto, Parmesan, salt, and pepper.
- Spread on a rimmed baking sheet in a single layer.
- Roast for 25–35 minutes, flipping halfway through, until edges are browned and centers are tender.
- Finish with a squeeze of lemon and an extra sprinkle of Parmesan before serving.
Notes
For extra crispiness, don’t crowd the pan and consider using freshly grated Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian