Crispy Potatoes with Pesto and Parmesan

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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

Cook Time30

Total Time40

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: 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

QR code

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