Crispy Parmesan Pesto Roasted Potatoes
Crispy Parmesan Pesto Roasted Potatoes are the ultimate side dish. After making this many times, I’ve discovered the trick to getting them perfectly crispy every time. The crispy exterior gives way to a soft, fluffy interior, and the pesto adds a fresh, herby flavor that everyone will love. Plus, they’re ready in just 25 minutes. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sweet Chili Halloumi Wraps and Easy High Protein Smoked Salmon Quinoa Breakfast Bowls.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- The crispy exterior and soft, fluffy interior is perfection.
- The pesto adds a fresh, herby flavor that pairs well with any main dish.
- These potatoes are ready in just 25 minutes, making them perfect for busy weeknights.
- They're a crowd-pleaser that everyone will love.
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
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup pesto
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- Optional: Fresh basil leaves
- 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 chopping the potatoes. → See on Amazon
- Baking sheet — Ensures even cooking and crispiness. → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Prepare the potatoes: Cut the potatoes into bite-sized pieces. You don't need to peel them, but you can if you prefer. Toss them in olive oil, salt, pepper, garlic powder, rosemary, and thyme until evenly coated.
- Roast the potatoes: Spread the potatoes out on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping them halfway through, until golden brown and crispy.
- Toss with pesto: Remove the potatoes from the oven and toss them with pesto until evenly coated.
- Add the cheese: Sprinkle the grated Parmesan cheese over the potatoes and return them to the oven for 2-3 minutes, until the cheese is melted and bubbly.
- Serve: Serve the potatoes hot, garnished with fresh basil leaves and red pepper flakes if desired.
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- Pro tip: Make sure your oven is fully preheated before adding the potatoes. This ensures they cook evenly and get crispy.
- Common mistake and fix: If your potatoes are sticking to the baking sheet, try lining it with parchment paper. If they're not crispy, try increasing the oven temperature or cooking time.
- Pro tip: For extra crispy potatoes, try tossing them in a little cornstarch before roasting.
- Pro tip: To make ahead, roast the potatoes without the pesto and cheese, then reheat in the oven before serving. Add the pesto and cheese just before serving.
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 prepare the potatoes ahead of time, but don't add the pesto and cheese until just before serving.
Freezing Crispy Parmesan Pesto Roasted Potatoes
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. The potatoes may lose some of their crispiness.
Recipe Notes
- Chef tip: For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Best substitution: You can substitute the pesto with your favorite herb or garlic butter.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your potatoes are not crispy, try increasing the oven temperature or cooking time. If they're burning, try reducing the temperature or covering the baking sheet with foil.
Want to level up this recipe?
Parchment paper — Prevents the potatoes from sticking to the baking sheet and makes cleanup a breeze. → Check price on Amazon
Crispy Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- 2 lbs baby potatoes
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup pesto
- 1/2 cup grated Parmesan cheese
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
Optional Toppings
- Fresh basil leaves
- Red pepper flakes
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Prepare the potatoes: Cut the potatoes into bite-sized pieces. You don't need to peel them, but you can if you prefer. Toss them in olive oil, salt, pepper, garlic powder, rosemary, and thyme until evenly coated.
- Roast the potatoes: Spread the potatoes out on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping them halfway through, until golden brown and crispy.
- Toss with pesto: Remove the potatoes from the oven and toss them with pesto until evenly coated.
- Add the cheese: Sprinkle the grated Parmesan cheese over the potatoes and return them to the oven for 2-3 minutes, until the cheese is melted and bubbly.
- Serve: Serve the potatoes hot, garnished with fresh basil leaves and red pepper flakes if desired.
Notes
- Chef tip: For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Best substitution: You can substitute the pesto with your favorite herb or garlic butter.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your potatoes are not crispy, try increasing the oven temperature or cooking time. If they're burning, try reducing the temperature or covering the baking sheet with foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. The potatoes may lose some of their crispiness.
- Make ahead: You can prepare the potatoes ahead of time, but don't add the pesto and cheese until just before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 6g
- Fat: 12g
- Carbs: 30g
- Fiber: 4g
- Sugar: 2g
- Sodium: 500mg
- Cholesterol: 10mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Parmesan Pesto Roasted Potatoes FAQs
Yes, you can prepare the potatoes ahead of time, but don't add the pesto and cheese until just before serving. See storage notes for more details.
If your potatoes are not crispy, try increasing the oven temperature or cooking time. Make sure your oven is fully preheated before adding the potatoes.
Freezing is not recommended for this dish. The potatoes may become watery and lose their crispiness when thawed.
Yes, you can make these potatoes in the air fryer. Cook at 400°F (200°C) for 15-20 minutes, flipping them halfway through, until golden brown and crispy.
The best way to reheat these potatoes is in the oven at 350°F (180°C) for 10-15 minutes, until heated through. The potatoes may lose some of their crispiness if reheated in the microwave.
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!
