Crispy Parmesan Pesto Roasted Potatoes
Crispy Parmesan Pesto Roasted Potatoes are the ultimate side dish that’s better than takeout and so easy to make. After making this many times, I’ve discovered the trick to getting them perfectly crispy every time. If you love recipes like this, you’ll also enjoy Easy Cheesy Baked Halibut Recipe for Dinner and Creamy Tuscan Chicken with Spinach Easy Dinner Recipe.
Why This Crispy Parmesan Pesto Roasted Potatoes Is Pure Comfort
- Crispy golden edges with a soft, fluffy interior
- Bursting with flavor from the homemade pesto
- Easy to make and better than takeout
- Perfect side dish for any meal
What You'll Need for Crispy Parmesan Pesto Roasted Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- potatoes
- olive oil
- garlic
- salt
- pepper
- parmesan cheese
- fresh basil
- olive oil
- garlic
- salt
- pepper
- parmesan cheese
- fresh basil
- Optional: fresh basil
- Optional: grated parmesan cheese
📝 Ingredient Notes
- potatoes: Use a variety with thin skin like Yukon Gold or red potatoes.
🛒 Tools & Equipment I Recommend
- Food Processor — Makes quick work of chopping basil for pesto. → See on Amazon
- Baking Sheet — Ensures even roasting and crispy edges. → See on Amazon
How to Make Crispy Parmesan Pesto Roasted Potatoes
- Prepare Potatoes: Cut potatoes into 1-inch cubes. Toss with olive oil, minced garlic, salt, and pepper.
- Make Pesto: Blend basil, garlic, parmesan, olive oil, salt, and pepper in a food processor until smooth.
- Roast Potatoes: Spread potatoes on a baking sheet. Roast at 425°F (220°C) for 25-30 minutes, flipping halfway, until crispy and golden.
- Toss with Pesto: Toss hot potatoes with pesto and grated parmesan. Garnish with fresh basil.
Cook's Tips for Perfect Crispy Parmesan Pesto Roasted Potatoes
- Common mistake and fix: Undercooked potatoes can be soggy. Make sure to cook until crispy and golden.
- Tip: Use a food processor to make quick work of chopping basil for pesto.
- Tip: For extra crispy potatoes, toss them with cornstarch before roasting.
- Tip: Store leftover pesto in the freezer for up to 3 months.
Storing & Reheating Crispy Parmesan Pesto Roasted Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Potatoes can be cut and tossed with oil and seasonings up to 1 day ahead.
Freezing Crispy Parmesan Pesto Roasted Potatoes
Freeze pesto in an ice cube tray for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For extra flavor, try adding a pinch of red pepper flakes to the pesto.
- Best substitution: Substitute spinach for basil in the pesto for a different flavor profile.
- Make-ahead: Potatoes can be cut and tossed with oil and seasonings up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature or cooking time.
Want to level up this recipe?
Mandoline Slicer — Ensures even potato slices for crispy edges. → Check price on Amazon
Crispy Parmesan Pesto Roasted Potatoes
Ingredients
Main Ingredients
- potatoes
- olive oil
- garlic
- salt
- pepper
- parmesan cheese
- fresh basil
Seasonings
- olive oil
- garlic
- salt
- pepper
- parmesan cheese
- fresh basil
Optional Toppings
- fresh basil
- grated parmesan cheese
Instructions
- Prepare Potatoes: Cut potatoes into 1-inch cubes. Toss with olive oil, minced garlic, salt, and pepper.
- Make Pesto: Blend basil, garlic, parmesan, olive oil, salt, and pepper in a food processor until smooth.
- Roast Potatoes: Spread potatoes on a baking sheet. Roast at 425°F (220°C) for 25-30 minutes, flipping halfway, until crispy and golden.
- Toss with Pesto: Toss hot potatoes with pesto and grated parmesan. Garnish with fresh basil.
Notes
- Chef tip: For extra flavor, try adding a pinch of red pepper flakes to the pesto.
- Best substitution: Substitute spinach for basil in the pesto for a different flavor profile.
- Make-ahead: Potatoes can be cut and tossed with oil and seasonings up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If potatoes are not crispy, try increasing the oven temperature or cooking time.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze pesto in an ice cube tray for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Potatoes can be cut and tossed with oil and seasonings up to 1 day ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 6g
- Fat: 14g
- Carbs: 35g
- Fiber: 4g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 10mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Parmesan Pesto Roasted Potatoes FAQs
Make sure to cook the potatoes until they are golden brown and crispy. If they are still not crispy, try increasing the oven temperature or cooking time.
Yes, pesto can be made up to 3 days ahead and stored in the fridge. It can also be frozen for up to 3 months.
Reheat leftover potatoes in the oven at 350°F (180°C) for 10-15 minutes. This will help maintain their crispy exterior.
No, it's best to use fresh potatoes for this recipe. Frozen potatoes can become watery and soggy when roasted.
Cut the potatoes into 1-inch cubes. This size ensures even cooking and crispy edges.
A Warm Final Note
I can’t wait for you to try Crispy Parmesan Pesto Roasted Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
