Prepare to transform your ordinary potato side dish into a mouthwatering masterpiece that will have your dinner guests begging for seconds! These Pesto Parmesan Roasted Potatoes are not just a simple side dish - they're a flavor explosion that combines the rich, herbal notes of pesto with the irresistible crunch of perfectly roasted potatoes and the salty, umami kick of Parmesan cheese. Whether you're looking to elevate a weeknight dinner or impress at your next gathering, this recipe is about to become your new culinary secret weapon.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs baby potatoes
- 1/4 cup pesto
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Wash the baby potatoes thoroughly under cool running water. Pat them completely dry with clean kitchen towels to ensure crispy roasting.
- Cut larger potatoes in half, keeping smaller ones whole, to ensure uniform cooking and size. Aim for bite-sized pieces approximately 1-
- 5 inches in diameter.
- In a large mixing bowl, combine olive oil and pesto. Whisk together until well blended, creating a smooth coating mixture.
- Add the prepared potatoes to the pesto-oil mixture. Toss gently but thoroughly, ensuring each potato is evenly coated with the pesto mixture.
- Spread the coated potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and crispiness.
- Sprinkle salt and freshly ground black pepper over the potatoes, distributing evenly.
- Roast in the preheated oven for 25-30 minutes, turning once halfway through cooking to ensure even browning.
- During the last 5 minutes of roasting, sprinkle grated Parmesan cheese over the potatoes, allowing it to melt and create a golden, crispy crust.
- Remove from oven when potatoes are golden brown, crispy on the outside, and tender when pierced with a fork.
- Let the potatoes rest for 2-3 minutes after removing from the oven. Transfer to a serving dish and garnish with additional fresh chopped parsley if desired.
Tips
- Drying is Key: Make sure to thoroughly pat the potatoes dry before coating them. Excess moisture prevents the potatoes from getting that crispy, golden exterior.
- Don't Overcrowd: Use a large baking sheet and spread the potatoes in a single layer. Overcrowding will steam the potatoes instead of roasting them, preventing that desired crispy texture.
- Uniform Cutting: Cut larger potatoes to match the size of smaller ones to ensure even cooking. Aim for bite-sized pieces around 1-
- 5 inches.
- Cheese Timing: Add the Parmesan cheese during the last 5 minutes of roasting to prevent burning and create a perfect golden crust.
- Herb Boost: For an extra flavor kick, consider adding some fresh chopped herbs like basil or parsley just before serving.
- Oil Distribution: Whisk the pesto and olive oil together thoroughly to create an even coating for the potatoes.
- Turning Technique: Flip the potatoes halfway through cooking to ensure even browning and crispiness on all sides.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
