Crispy Parmesan Pesto Roasted Potatoes
Crispy Parmesan Pesto Roasted Potatoes are the ultimate side dish that will elevate any meal. After making this many times, I’ve discovered the trick to getting them perfectly crispy every time. The crispy golden edges and the soft, fluffy interior make these potatoes irresistible. Plus, they’re ready in just 25 minutes! Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Stuffed Grape Leaves with Lemon Rice and Herbs and Easy Amish Hamburger Steak Bake with Cheddar Cheese.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Easy to make with simple ingredients
- Crispy exterior and soft interior
- Flavorful pesto coating
- Perfect side dish for any meal
What You'll Need for Crispy Parmesan Pesto Roasted Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs baby potatoes
- 2 cloves garlic
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Salt and pepper
- Garlic powder
- Dried basil
- Optional: Fresh basil
- Optional: Red pepper flakes
📝 Ingredient Notes
- Baby potatoes: You can also use Yukon Gold or red potatoes.
🛒 Tools & Equipment I Recommend
- Food Processor — Makes quick work of the pesto → See on Amazon
- Baking Sheet — Ensures even cooking and crispiness → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Cut the potatoes into bite-sized pieces and toss them with olive oil, salt, pepper, and garlic powder.
- Step 3: Spread the potatoes out on a baking sheet lined with parchment paper.
- Step 4: Roast the potatoes for 20-25 minutes, or until golden and crispy.
- Step 5: Remove the potatoes from the oven and toss them with the pesto and grated Parmesan cheese. Serve immediately and enjoy!
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- Common mistake and fix: Don't overcrowd the baking sheet. If the potatoes are too close together, they won't crisp up properly. Use two baking sheets if needed.
- Pro tip: For extra crispy potatoes, flip them halfway through cooking.
- Pro tip: Add a sprinkle of red pepper flakes for a little heat.
Storing & Reheating Crispy Parmesan Pesto Roasted Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can cut the potatoes ahead of time, but don't toss them with the oil and seasonings until right before roasting.
Freezing Crispy Parmesan Pesto Roasted Potatoes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in the oven for 5 minutes.
Recipe Notes
- Chef tip: For a vegan version, omit the Parmesan cheese or use nutritional yeast.
- Best substitution: You can substitute the baby potatoes with Yukon Gold or red potatoes.
- Make-ahead: You can cut the potatoes ahead of time, but don't toss them with the oil and seasonings until right before roasting.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are still not crispy, try increasing the oven temperature to 450°F (230°C) and cooking for a few more minutes.
Want to level up this recipe?
Parchment Paper — Prevents the potatoes from sticking and makes cleanup a breeze → Check price on Amazon
Crispy Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 2 cloves garlic
- 3 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt and pepper
- Garlic powder
- Dried basil
Optional Toppings
- Fresh basil
- Red pepper flakes
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Cut the potatoes into bite-sized pieces and toss them with olive oil, salt, pepper, and garlic powder.
- Step 3: Spread the potatoes out on a baking sheet lined with parchment paper.
- Step 4: Roast the potatoes for 20-25 minutes, or until golden and crispy.
- Step 5: Remove the potatoes from the oven and toss them with the pesto and grated Parmesan cheese. Serve immediately and enjoy!
Notes
- Chef tip: For a vegan version, omit the Parmesan cheese or use nutritional yeast.
- Best substitution: You can substitute the baby potatoes with Yukon Gold or red potatoes.
- Make-ahead: You can cut the potatoes ahead of time, but don't toss them with the oil and seasonings until right before roasting.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your potatoes are still not crispy, try increasing the oven temperature to 450°F (230°C) and cooking for a few more minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in the oven for 5 minutes.
- Make ahead: You can cut the potatoes ahead of time, but don't toss them with the oil and seasonings until right before roasting.
Nutrition Per Serving
- Calories: 280
- Protein: 7g
- Fat: 12g
- Carbs: 38g
- Fiber: 4g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Parmesan Pesto Roasted Potatoes FAQs
You can cut the potatoes ahead of time, but don't toss them with the oil and seasonings until right before roasting. Otherwise, they may become soggy.
There could be a few reasons for this. Make sure your oven is hot enough, don't overcrowd the baking sheet, and try flipping the potatoes halfway through cooking.
Yes, you can! Cook them at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
I don't recommend it. Frozen potatoes have a lot of moisture, which can make them soggy and prevent them from crisping up properly.
A Warm Final Note
I can’t wait for you to try Crispy Parmesan Pesto Roasted Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
