Zesty Parmesan Pesto Potatoes Recipe

Easy enough for a weeknight but so delicious you’ll want to serve them at your next gathering, these Pesto Parmesan Roasted Potatoes are a downright celebration of flavor and texture. Imagine crispy-edged baby potatoes blanketed in herby pesto, melted Parmesan, and a lively squeeze of lemon—absolutely irresistible!

Ingredients You’ll Need

You’re only five ingredients away from the dreamiest pan of Pesto Parmesan Roasted Potatoes. Each one is important—tender baby potatoes soak up the flavors, while pesto, parmesan, and a squeeze of lemon turn simple spuds into something unforgettable.

• Baby potatoes (1 pound): These little potatoes roast up creamy inside and crisp outside; halve the larger ones for even cooking.
• Pesto (1 tablespoon, plus extra for drizzling): Store-bought works great, but if you have homemade on hand, even better—it infuses every bite with aromatic basil, garlic, and cheese.
• Freshly grated parmesan cheese (2 tablespoons): The real-deal Parm melts and turns golden, creating a savory crust that takes these potatoes to the next level.
• Kosher salt and freshly ground black pepper: Just enough to enhance all the other flavors without overpowering the dish.
• Lemon (1/2): That final squeeze wakes up the whole roasting pan with bright, fresh acidity.

Variations

You can absolutely make these Pesto Parmesan Roasted Potatoes your own! With how flexible the method is, it’s a breeze to swap in your favorite flavors or adjust for special diets—go ahead, get creative and make them just perfect for you.

• Try a Different Pesto: Swap classic basil pesto for sun-dried tomato, arugula, or even a vegan pesto—the flavors will be totally unique and just as delicious.
• Make It Dairy-Free: Use nutritional yeast or your favorite vegan parmesan to get that cheesy hit without the dairy.
• Switch Up the Potatoes: Yukon Golds cut into chunks or even fingerlings sliced lengthwise roast up beautifully, too.
• Add Veggies: Toss in halved Brussels sprouts, carrots, or bell peppers to bulk up the sheet pan and sneak in extra veggies.

How to Make Pesto Parmesan Roasted Potatoes

Step 1: Prep the Pan and Potatoes

Start by preheating your oven to 400°F. Give a rimmed baking sheet a good spritz of cooking spray (or line it with foil for super easy clean-up). If any potatoes are on the larger side, cut them in half so everything cooks evenly and gets a nice, caramelized exterior.

Step 2: Coat with Pesto and Season

In a big mixing bowl, toss the potatoes with the pesto, a generous pinch of salt, and freshly cracked black pepper. Get in there until every potato is coated in all that basil-garlicky goodness—this is where the flavor magic starts.

Step 3: Roast Until Almost Done

Spread those glistening pesto potatoes in a single layer on your prepared baking sheet. Roast in the oven for 20 minutes—don’t peek just yet! You want the potatoes to get a jump start on crisping and cooking through.

Step 4: Add Parmesan, Finish Roasting

Pull the pan out and sprinkle the potatoes generously with grated parmesan. Slide everything back into the oven for another 5 to 10 minutes, or until the cheese is melty and the potatoes are golden, crispy, and fork-tender.

Step 5: Hit ‘Em with Lemon and Extra Pesto

Once the Pesto Parmesan Roasted Potatoes come out piping hot, squeeze that half lemon right over the top. Pile them into a serving dish and, for maximum wow factor, drizzle with extra pesto and another shower of parmesan. Dig in while they’re hot!

How to Serve Pesto Parmesan Roasted Potatoes

Garnishes

A sprinkling of extra parmesan or a few fresh basil leaves on top not only looks gorgeous, but adds a burst of color and that final, fresh pop of flavor. Sometimes I’ll scatter a bit of lemon zest or even a drizzle of chili oil for an extra kick!

Side Dishes

Pesto Parmesan Roasted Potatoes play especially well with simple proteins—think roasted chicken, grilled steak, or a fillet of salmon. For a plant-based feast, pair them with a crisp green salad or garlicky sautéed greens.

Creative Ways to Present

Feeling fancy? Thread the potatoes on skewers for easy serving at a party, or layer them atop creamy whipped ricotta on a platter. For brunch, serve them alongside poached eggs and roasted tomatoes for a vibrant, inviting spread.

Make Ahead and Storage

Storing Leftovers

Leftover Pesto Parmesan Roasted Potatoes keep well in an airtight container in the fridge for up to 3 days. Let them cool to room temperature first to avoid any excess moisture in the container.

Freezing

These potatoes are best enjoyed fresh, but if you want to freeze them, lay them out on a tray until solid, then transfer to a freezer bag. Just know the texture will be softer after thawing, but the flavors will still sing.

Reheating

For maximum crispiness, spread the potatoes out on a baking sheet and reheat them in a 400°F oven for about 10 minutes, or until they’re heated through and rejuvenated. You can also zap them in the microwave for speed, but the texture will be softer.

FAQs

Final Thoughts

If you’re craving a side dish that always steals the show, give these Pesto Parmesan Roasted Potatoes a try. Warm, full of flavor, and guaranteed to disappear fast—this is one recipe you’ll want to make again and again. Don’t be surprised if it becomes an instant favorite at your table!

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