Parmesan Pesto Roasted Potatoes
Crunchy, golden potatoes coated in vibrant pesto and topped with nutty Parmesan cheese, making for a flavorful side dish that elevates any meal.
Ingredients
For the Potatoes
- 1 lb baby potatoes Rinse and cut in half or cube if larger.
- 2 tablespoons olive oil For coating the potatoes.
- 1/4 cup pesto Your favorite pesto, store-bought or homemade.
- 1/2 cup grated Parmesan cheese For added flavor on top.
- to taste salt and pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Rinse the baby potatoes thoroughly and cut them in half.
- In a large bowl, toss the halved potatoes with olive oil, salt, and pepper until well coated.
- Add the pesto to the bowl and mix until the potatoes are evenly covered.
- Spread the potatoes out in a single layer on a baking sheet lined with parchment paper.
- Sprinkle the grated Parmesan cheese over the top of the potatoes.
Cooking
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the potatoes are golden brown and crispy.
- Shake the baking sheet halfway through to ensure even roasting.
Serving
- Once done, remove from the oven, let cool for a couple of minutes, and enjoy them warm!
Notes
For variations, consider adding fresh herbs or spices. Ensure not to overcrowd the pan for optimal roasting results. Store leftovers in an airtight container for up to three days.