Can I make these potatoes with regular basil pesto or should I use a specific kind?

Any pesto works beautifully in this recipe! Traditional basil pesto is perfect, but feel free to experiment with sun-dried tomato pesto, arugula pesto, or even kale pesto for different flavor profiles. Each will bring its own unique character to the dish while maintaining that wonderful herby, garlicky essence.

My potatoes aren't getting crispy. What am I doing wrong?

The most common causes are overcrowding the pan or having an oven that runs cool. Make sure your potatoes have space between them on the baking sheet – use two sheets if necessary. Also, consider increasing your oven temperature by 25 degrees or extending the cooking time. Lastly, make sure your potatoes are thoroughly dried after washing, as excess moisture prevents crisping.

Can I prepare these ahead of time for a dinner party?

Absolutely! You can prepare everything up to the point of baking, then cover and refrigerate the seasoned potatoes for up to 24 hours. When ready to serve, simply place them on a baking sheet and roast as directed, possibly adding 5 extra minutes to account for the cold start. This makes them perfect for entertaining!

How do I know when the potatoes are perfectly done?

The perfect roasted potato has a golden-brown exterior with crispy edges and a fork-tender interior. Insert a fork into the largest piece – it should slide in easily with little resistance. Visually, look for caramelized edges and spots where the Parmesan has formed a crispy crust. Trust your senses – they should smell incredibly fragrant with that distinctive roasted potato aroma.

Easy Roasted Parmesan Pesto Potatoes Recipe

Description

An easy, flavorful side dish that brings together tender roasted potatoes coated in fragrant pesto sauce, savory Parmesan cheese, and fresh parsley. Perfect for pairing with your favorite main course or serving at gatherings, these roasted potatoes are delightfully crispy on the outside and creamy on the inside.

Ingredients

Units Scale

Potatoes

2 pounds red potatoes (quartered)

Coating

1/4 cup pesto
3 tablespoons butter, melted
1/2 cup freshly grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

Garnish

1/4 cup minced fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven
Preheat your oven to 400°F (200°C). Preparing the oven beforehand ensures even cooking and gives the potatoes the desired crispy texture.
Prepare the potatoes
Quarter the red potatoes and place them in a large mixing bowl. Sizing the potatoes uniformly ensures they cook evenly.
Coat the potatoes
Toss the potatoes with pesto sauce, melted butter, grated Parmesan cheese, salt, and black pepper until all pieces are evenly coated. This ensures each bite is packed with flavor.
Spread on the baking sheet
Spread the coated potatoes in an even layer on a baking sheet. Avoid overcrowding the sheet to allow proper roasting.
Bake the potatoes
Bake the potatoes in the preheated oven for 30 minutes or until they turn fork-tender and golden brown. Check for doneness by piercing them with a fork.
Garnish and serve
Once out of the oven, sprinkle the roasted potatoes with the minced fresh parsley for added freshness and a pop of color. Serve immediately.

Notes

To save time, you can prep the potatoes ahead of time by washing and quartering them earlier in the day. Store them in a container of water in the fridge to keep fresh until ready to cook.
You can substitute red potatoes with Yukon gold or baby potatoes for similar results.
For extra crispiness, flip the potatoes halfway through baking.
If you prefer a bit of zest, squeeze some lemon juice over the finished potatoes right before serving.

Nutrition

Serving Size: 1/6 of recipe
Calories: 210
Sugar: 2g
Sodium: 230mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 5g
Cholesterol: 17mg