Description
These Parmesan Pesto Roasted Potatoes are a quick and easy side dish that’s bursting with flavor. Crispy, golden-brown potatoes are tossed in a vibrant basil pesto and sprinkled with grated Parmesan for a restaurant-quality side that’s ready in just 30 minutes.
Ingredients
– 3 lbs Yukon Gold potatoes, cut into 1-inch cubes
– 1/2 cup fresh basil pesto
– 1/2 cup grated Parmesan cheese
– 3 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. – Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. – In a large bowl, toss the cubed potatoes with the pesto, Parmesan, olive oil, garlic powder, onion powder, salt, and pepper until well coated.
3. – Spread the potatoes in a single layer on the prepared baking sheet.
4. – Roast for 25-30 minutes, flipping halfway, until the potatoes are crispy and golden-brown.
5. – Serve hot, garnished with additional Parmesan cheese and fresh basil, if desired.
Notes
– For a creamier pesto, use store-bought or homemade basil pesto.
– Try adding other roasted veggies like bell peppers or onions to the mix.
– Leftover Parmesan Pesto Roasted Potatoes can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: Italian