Description
Parmesan Pesto Roasted Potatoes are a delicious and easy-to-make side dish featuring tender baby potatoes roasted to golden perfection, tossed with flavorful pesto and topped with savory Parmesan cheese. This dish offers a perfect balance of herbaceous pesto, nutty Parmesan, and crispy roasted potatoes, making it an ideal accompaniment for any meal.
Ingredients
Scale
For the Potatoes
- 2 pounds baby potatoes (or fingerling potatoes), halved or quartered
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
For the Topping
- 1/2 cup pesto (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat Oven. Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the potatoes to a crisp golden finish.
- Prepare Potatoes. In a large mixing bowl, combine the halved baby potatoes with olive oil, garlic powder, salt, and pepper. Toss thoroughly so each piece is evenly coated with the seasoning and oil.
- Arrange Potatoes. Spread the seasoned potatoes out in a single layer on a baking sheet lined with parchment paper to prevent sticking and promote even roasting.
- Initial Roast. Roast the potatoes in the preheated oven for 20 minutes to start the cooking process and develop a crispy exterior.
- Remove Baking Sheet. Take the potatoes out of the oven carefully after 20 minutes for topping application.
- Add Pesto and Parmesan. Drizzle pesto evenly over the potatoes and sprinkle the grated Parmesan cheese on top. Toss gently to ensure an even coating without breaking the potatoes.
- Final Roast. Return the baking sheet to the oven and roast the potatoes for an additional 5-10 minutes until they are golden brown, crispy, and the cheese has melted slightly.
- Cool Slightly. Remove the potatoes from the oven and allow them to cool for a few minutes to let flavors meld and prevent burns during serving.
- Garnish and Serve. Optionally garnish with fresh basil leaves for a fragrant touch. Serve the Parmesan Pesto Roasted Potatoes warm as a flavorful side dish.
Notes
- Use baby or fingerling potatoes for the best texture and roasting results.
- For a homemade pesto, blend fresh basil, pine nuts, garlic, olive oil, Parmesan cheese, and a pinch of salt.
- Adjust garlic powder and seasoning according to taste preferences.
- Make sure potatoes are in a single layer to ensure even roasting and crispiness.
- Fresh basil garnish adds a lovely aroma and color contrast but is optional.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
