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These Crispy Potatoes with Pesto and Parmesan are SO easy to make and go with everything! Store-bought pesto is tossed with easy oven-roasted potatoes, and then sprinkled with parmesan cheese. A crowd favorite!
Never run out of easy side dish ideas! Be sure to check out these Garlic Balsamic Mushrooms, these Creamy Mashed Potatoes, and these Roasted Brown Butter Honey Garlic Carrots, and this Parmesan Roasted Cauliflower.
Crispy Potatoes with Pesto and Parmesan
It’s easy to get into a rut when it comes to side dishes. I know in our house, we rotate through the same roasted asparagus, baked sweet potatoes, and creamy orzo time and time again, and honestly, it gets super old. We also happen to LOVE roasted potatoes, but even they can get kind of boring. When we’re feeling like we need a little pizzaz in our side dish game, I I look to these Crispy Potatoes with Pesto and Parmesan.
They’re essentially the same old roasted potatoes, but disguised in a whole new (easy) way. Instead of just serving them as is, once they get out of the oven, I toss them in a little bit of store-bought pesto and then dust them with plenty of parmsan cheese just before serving.
Not only are the GORGEOUS, but they’re SO delicious, and I love that they go with pretty much any main dish.
How to make Crispy Potatoes with Pesto and Parmesan
- Toss quartered Yukon gold potatoes with olive oil and salt.
- Spread on a baking sheet and pop into a 425 degree oven. Cook until brown, then turn over and cook another 10 minutes.
- Transfer the potatoes to a bowl and while still hot, toss with pesto.
- Transfer to serving dish and sprinkle with parmesan cheese.
Do you have to use Yukon gold potatoes?
You don’t! This method will work with any potatoes, I just prefer the creamy texture of the Yukon golds. Plus, I love how crispy the skin gets!
Why do you need the oven so hot?
So the key to crispy potatoes is a HOT oven. If you roast them at a low temperature, it will take too long for the exterior to brown, and the inside will get mushy. Also, it’s important that you use a large sheet pan. You really don’t want any of the potatoes touching during the cooking process. If they do, you risk steaming the potatoes, instead of roasting them, and you won’t get the super crispy exterior we all love!
Do I need a specific type of pesto?
Absolutely not. Anything will work, and if you’ve got a little bit of homemade pesto in your fridge, use that!
Substitutions?
- Swap our parmesan for asiago, pecorino, or Romano
- Swap out Yukon gold potatoes for russet, red or even fingerling
- If you don’t have olive oil, canola or peanut oil will work well.
What to serve with Crispy Roasted Potatoes with Pesto and Parmesan
- Brown Butter Spicy Garlic Shrimp
- Awesome Grilled Salmon with Avocado Salsa
- Creamy Lemon Parmesan Chicken
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Crispy Potatoes with Pesto and Parmesan
Ingredients
- 1 1/2 lbs baby Yukon gold potatoes, quartered
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 3 tbsp pesto
- 2 tbsp shredded parmesan cheese
Instructions
- Preheat oven to 425 degrees.
- Add potatoes to a large bowl. Toss with olive oil. Sprinkle with 1/2 teaspoon salt. Toss again. Spread on to a large rimmed baking sheet. Roast for 20 minutes. Use a spatula to turn the potatoes over, and roast another 8-10 minutes until crispy and golden brown.
- Once the potatoes come out of the oven. Add back to the same bowl you used earlier. Spoon in pesto, and toss to coat. Pour into desired serving dish and sprinkle with parmesan cheese.
Nutrition information is automatically calculated, so should only be used as an approximation.
