Crispy Parmesan Pesto Roasted Potatoes
Crispy Parmesan Pesto Roasted Potatoes are the ultimate side dish that’s better than takeout. After making this many times, I’ve discovered the trick to getting them perfectly crispy every time. The golden, crispy exterior gives way to a soft, fluffy interior, and the homemade pesto adds a fresh, herby flavor that’s irresistible. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner and Creamy Gorgonzola Truffle Mushroom Sauce for Pasta.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Golden, crispy exterior with a soft, fluffy interior
- Packed with fresh, herby flavor from the homemade pesto
- Easy to make and better than takeout
- The 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
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper, to taste
- Optional: Additional grated Parmesan cheese, for serving
- Optional: Fresh basil leaves, chopped
📝 Ingredient Notes
- baby potatoes: Cut larger potatoes in half or quarters to ensure even cooking.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of the pesto and ensures even chopping. → See on Amazon
- Baking sheet — Provides even heat distribution for perfectly crispy potatoes. → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Prepare the potatoes: Preheat the oven to 425°F (220°C). Cut the potatoes into bite-sized pieces, leaving the skin on. Toss them in olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet lined with parchment paper.
- Roast the potatoes: Roast the potatoes in the preheated oven for 25-30 minutes, or until golden and crispy. Flip them halfway through cooking to ensure even browning.
- Make the pesto: While the potatoes are roasting, make the pesto by combining basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper in a food processor. Pulse until smooth.
- Toss the potatoes in pesto: Once the potatoes are done, transfer them to a large bowl. Toss them in the pesto until evenly coated. Taste and adjust seasoning if necessary.
- Serve: Serve the potatoes hot, garnished with additional Parmesan and fresh basil if desired. Enjoy!
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- Pro tip: For extra crispy potatoes, increase the oven temperature to 450°F (230°C) and cook for a shorter time, about 20-25 minutes.
- Common mistake and fix: Avoid overcrowding the baking sheet to prevent the potatoes from steaming and becoming soggy. If necessary, use two baking sheets.
- Pro tip: For a spicy twist, add a pinch of red pepper flakes to the pesto.
- Pro tip: To make ahead, roast the potatoes as directed, then toss in the pesto just before serving. Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
Storing & Reheating Crispy Parmesan Pesto Roasted Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The potatoes can be roasted up to 2 hours ahead of time. Toss in the pesto just before serving.
Freezing Crispy Parmesan Pesto Roasted Potatoes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. The texture may not be as crispy as when first made.
Recipe Notes
- Chef tip: For a vegetarian version, omit the Parmesan cheese or use a vegan alternative.
- Best substitution: Substitute the baby potatoes with fingerling potatoes for a similar result.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the potatoes are not crispy, try increasing the oven temperature and cooking for a shorter time. If the pesto is too thick, add a little more olive oil to reach your desired consistency.
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 tsp salt
- 1/2 tsp black pepper
Seasonings
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper, to taste
Optional Toppings
- Additional grated Parmesan cheese, for serving
- Fresh basil leaves, chopped
Instructions
- Prepare the potatoes: Preheat the oven to 425°F (220°C). Cut the potatoes into bite-sized pieces, leaving the skin on. Toss them in olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet lined with parchment paper.
- Roast the potatoes: Roast the potatoes in the preheated oven for 25-30 minutes, or until golden and crispy. Flip them halfway through cooking to ensure even browning.
- Make the pesto: While the potatoes are roasting, make the pesto by combining basil, pine nuts, garlic, Parmesan, olive oil, salt, and pepper in a food processor. Pulse until smooth.
- Toss the potatoes in pesto: Once the potatoes are done, transfer them to a large bowl. Toss them in the pesto until evenly coated. Taste and adjust seasoning if necessary.
- Serve: Serve the potatoes hot, garnished with additional Parmesan and fresh basil if desired. Enjoy!
Notes
- Chef tip: For a vegetarian version, omit the Parmesan cheese or use a vegan alternative.
- Best substitution: Substitute the baby potatoes with fingerling potatoes for a similar result.
- Make-ahead: See storage notes for make-ahead instructions.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the potatoes are not crispy, try increasing the oven temperature and cooking for a shorter time. If the pesto is too thick, add a little more olive oil to reach your desired consistency.
Storage
- Fridge: Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. The texture may not be as crispy as when first made.
- Make ahead: The potatoes can be roasted up to 2 hours ahead of time. Toss in the pesto just before serving.
Nutrition Per Serving
- Calories: 320
- Protein: 7g
- Fat: 18g
- Carbs: 38g
- Fiber: 4g
- Sugar: 4g
- Sodium: 750mg
- 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 roast the potatoes ahead of time and toss them in the pesto just before serving. See storage notes for more details.
Ensure that the potatoes are not overcrowded on the baking sheet and that the oven temperature is high enough. Try increasing the temperature and cooking for a shorter time.
No, it's best to use fresh potatoes for this recipe. Frozen potatoes may become soggy and not crisp up as well.
These potatoes are the perfect side dish for steak, chicken, or fish. They also make a great addition to a holiday meal.
Add a pinch of red pepper flakes to the pesto for a spicy twist.
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!
