Parmesan Pesto Roasted Potatoes
Delicious roasted baby potatoes infused with garlic, tossed in vibrant basil pesto, and topped with melted Parmesan cheese, making it a perfect side dish.
Servings: 4 servings
Calories: 200kcal
Ingredients
For the roasted potatoes
- 1.5 lbs baby potatoes, washed and halved Small to medium size.
- 2 tbsp olive oil For a rich flavor and crispy finish.
- 2 cloves garlic, minced For aromatic depth.
- Salt, to taste To enhance flavors.
- Black pepper, to taste For a slight kick.
For finishing
- 1/3 cup fresh basil pesto Homemade or store-bought.
- 1/4 cup grated Parmesan cheese For a savory, nutty essence.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). This high temperature is key for achieving that desired crispiness.
- Wash and halve the baby potatoes to ensure even roasting.
- In a large mixing bowl, combine the halved potatoes with olive oil, minced garlic, salt, and black pepper. Toss well to coat each piece evenly.
Roasting
- Spread the potatoes in a single layer on a baking sheet, cut side down. Roast for about 25 minutes until they are golden brown and tender when pierced with a fork.
- Remove the potatoes from the oven and immediately toss them with fresh basil pesto until well coated.
- Sprinkle grated Parmesan cheese on top and return the potatoes to the oven for an additional 5 minutes if you want the Parmesan to crisp up.
Notes
For added depth, consider roasting cherry tomatoes or sliced bell peppers alongside. Drizzle with balsamic glaze before serving or add red pepper flakes for heat. Homemade pesto elevates flavor dramatically.