Description
Crispy, golden Parmesan Pesto Roasted Potatoes tossed in herby pesto, finished with fresh parmesan, and brightened with a squeeze of lemon—an easy, flavor-packed side dish perfect for any meal.
Ingredients
Scale
- 1 pound baby potatoes, washed and larger ones halved
- 1 tablespoon pesto, plus extra for drizzling
- 2 tablespoons grated fresh parmesan cheese
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Juice of 1/2 lemon
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil or spray with cooking spray.
- In a large bowl, toss the potatoes with pesto, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on the baking sheet.
- Roast for 20 minutes. Remove from oven and sprinkle with parmesan cheese.
- Return to oven and bake for another 5–10 minutes, until crispy on the outside and tender inside.
- Remove from oven and squeeze fresh lemon juice over the potatoes.
- Serve warm with extra pesto and additional parmesan if desired.
Notes
- Don’t overcrowd the pan—this helps the potatoes crisp up nicely.
- Freshly grated parmesan melts and crisps better than pre-packaged.
- Add a pinch of red pepper flakes for a little heat.
- Swap pesto flavors (like sun-dried tomato) for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: Roasting
- Cuisine: American / Italian-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg