Crispy Roasted Baby Potatoes with Pesto and Parmesan
Golden, crispy-edged baby potatoes tossed with vibrant pesto and finished with parmesan cheese. These roasted potatoes make an excellent side dish for weeknight dinners or special occasions. The high-heat roasting creates perfectly crispy exteriors while keeping the insides fluffy, and the fresh pesto adds bright herbaceous flavor that pairs beautifully with the nutty cheese.
Ingredients
Instructions
- 1
Preheat oven to 425 degrees
- 2
Add potatoes to a large bowl and toss with olive oil
- 3
Sprinkle with salt and toss again
- 4
Spread onto a large rimmed baking sheet
- 5
Roast for 20 minutes
- 6
Use a spatula to turn the potatoes over and roast another 8-10 minutes until crispy and golden brown
- 7
Add roasted potatoes back to the same bowl
- 8
Spoon in pesto and toss to coat
- 9
Pour into desired serving dish and sprinkle with parmesan cheese
Tips
Make sure potatoes are completely dry before tossing with oil for maximum crispiness
Don't overcrowd the baking sheet or potatoes will steam instead of roast
Add pesto while potatoes are still warm so it coats evenly
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can roast potatoes up to 2 hours ahead and reheat in 400F oven for 5 minutes
Serve immediately while hot and crispy
Common Mistakes
Avoid overcrowding the pan to prevent steaming
Don't skip turning the potatoes or they won't crisp evenly
Substitutions
Dairy-Free Swaps
General Alternatives
Similar size and texture
FAQ
Can I use regular potatoes instead of baby potatoes?
Yes, cut regular potatoes into 1-inch pieces for similar cooking time and texture.
What if I don't have pesto?
Try herb butter, garlic oil, or even just fresh herbs with lemon juice for flavor.
How long do leftovers keep?
Store in refrigerator for up to 3 days, though they're best reheated in the oven to restore crispiness.