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Crispy Potatoes with Pesto and Parmesan

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! 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: crispy potatoes, crispy potatoes with pesto and parmesan, crispy potatoes with pesto and parmesan recipe, potato side dish, roasted potato recipe, roasted potatoes
Servings: 6 servings
Author: Nicole Leggio

Ingredients

  • 1 ½ pounds quartered baby Yukon gold potatoes
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 3 tablespoons pesto
  • 2 tablespoons shredded parmesan cheese

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Add 1 ½ pounds quartered baby Yukon gold potatoes, 2 tablespoons olive oil , and ½ teaspoon kosher salt to a large bowl and toss until combined. Spread the potatoes out on a large baking sheet.
  • Roast the potatoes for 20 minutes before using a spatula to flip the potatoes over and roast for another 8-10 minutes until they are golden brown and crisp on both sides.
  • Remove the potatoes from the oven. Add them to a large bowl and toss them with 3 tablespoons pesto and 2 tablespoons shredded parmesan cheese until fully coated. Serve immediately.

Nutrition

Calories: 164kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 298mg | Potassium: 479mg | Fiber: 3g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 22mg | Calcium: 46mg | Iron: 1mg

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