Parmesan Pesto Roasted Potatoes

by Sabrina Snyder

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21 Comments

5 from 1 vote
8 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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Parmesan Pesto Roasted Potatoes are crispy, flavorful, and savory, making them an easy side dish that’s ready in minutes. Try today!

Sides are an easy way to make your dinner more filling or enhance any meal. Try making my Cheesy Potatoes or my Roasted Fingerling Potatoes.

side view of cut up potatoes covered in cheese and greens on baking sheet

Sabrina’s Parmesan Pesto Roasted Potatoes Recipe

Parmesan Pesto Roasted Potatoes are one of my favorite potato side dishes to make for clients or parties. They take little to no effort at all, yet they present themselves as special and fancy and totally full of flavor.

Recipe Card

Dinner, then Dessert

Parmesan Pesto Roasted Potatoes Recipe

Parmesan Pesto Roasted Potatoes are crispy, flavorful, and savory, making them an easy side dish that's ready in minutes. Try today!
Yield 8 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
side view of cut up potatoes covered in cheese and greens on baking sheet
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Ingredients
 

  • 3 lbs red potatoes , quartered (but not peeled)
  • 2 tablespoons olive oil
  • 3 tablespoons basil pesto
  • 1/2 teaspoon Kosher Salt
  • 1/8 teaspoon cracked black pepper
  • 1/3 cup fresh Parmesan cheese , shredded
  • Shaved Parmesan Cheese for garnish , optional
  • Chopped parsley for garnish , optional

Instructions

  • Preheat oven to 400 degrees.
  • In a large bowl toss together the oil, basil pesto, Kosher salt, black pepper and shredded Parmesan Cheese. Mix in the potatoes.
  • Spread onto a baking sheet and cook for 30-35 minutes or until browned.
  • Remove from the oven and sprinkle over some shaved Parmesan cheese and parsley for garnish if desired

Nutrition

Calories: 188kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 295mg | Potassium: 778mg | Fiber: 3g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 1mg

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Sabrina’s Tips

I recommend using the best-quality pesto and Parmesan you can find since they’re the main flavors in this dish. I usually reach for a good, jarred pesto because it’s convenient and roasts beautifully, saving time without sacrificing great flavor! You can also follow my easy recipe for homemade pesto (linked in the recipe card) it takes a little extra time, but the flavor pay off is worth it.

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About this Recipe

These Roasted Potatoes have been on the menus of my holiday parties for years since I had an appetizer bite at a fancy cocktail party in Washington, DC. It was a baby roasted potato that had been hollowed out and filled with the most amazing basil pesto and crusted with a sheet of shaved Parmesan Cheese. A bit of parsley oil on top finished the bite and even now, many years later I remember that bite of food.

Kitchen Tools & Equipment

  • Microplane Grater: I use this tool for all cheese grating as well as zesting. It will save you on ingredient costs for cheese and makes perfect garnishes. This tool is in HEAVY use in my kitchen.
  • Microplane Shaver: As a general rule, I never buy Parmesan cheese that isn’t in wedge form because I like seeing my ingredients whole whenever possible. This shaver makes for a beautiful presentation.

Classic Potato Sides

Collage of roasted potatoes with recipe title in a green banner at the center

These photos were in a previous version of this post:

Close-up photo of potatoes on baking sheet
Sliced potatoes on parchment-lined baking sheet
sliced potatoes on baking sheet with cheese and green garnish
cut up potatoes on baking sheet with cheese and green garnish

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  3. There is a spot for nutritional information, but the facts aren’t there. Would you please let me know what they are. I have to have or I can’t make the recipe and it sounds soooo good.

    Reply

  5. This question may seem silly, but does the recipe call for the green pesto (Alla Genovese) or the red pesto (Rosso)? My husband and I have been following your meal plans and we did our Aldi trip yesterday and we were usure so we bought both!

    Reply

  8. I can see why these would be your favorite potatoes. Just by looking at them, I can tell they’d fast become of favorite of mine too.

    Reply

  12. I’m a die hard pesto fan! Adding it to roasted potatoes is such a clever idea! Can’t wait to try it!

    Reply

  13. If you read your directions, you will see you do not state to include the potatoes with the ingredients you toss on the baking sheet. Of course, we know to add them, but at first reading, I wondered what happened to the potatoes?

    Reply