Pesto Potatoes with Parmesan is an easy roasted side dish with minimal ingredients and family-friendly flavor. This roasted potatoes recipe parboils Yukon Gold chunks, roughens the edges for crisping, then roasts them on a sheet pan before finishing with pesto and parmesan.
For more pesto ideas, try our Creamy Pesto Pasta Recipe or our Pesto Caprese Sandwich.
Pesto Potatoes with Parmesan at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 45-60 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Oven-roasted
- 🍽️ Cuisine: Italian-American side dish
- 👩🍳 Pair With: Grilled chicken, salmon, or green salad
- ⭐ Difficulty Level: Easy
We've served these crispy pesto potatoes at family dinners more times than we can count. They disappear fast! ~Jami
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Why We Love This Recipe
- Crispy Texture: Parboiling and roughing the edges give the best crunch.
- Family-Friendly: Loved by kids and adults alike.
- Easy Ingredients: Pesto, parmesan, potatoes, oil, and seasonings.
- Great for Gatherings: Perfect warm side for parties or dinners.
Pesto Potatoes with Parmesan Ingredients
Here's everything you'll need to make these roasted pesto parmesan potatoes.
- Yukon Gold Potatoes: We peel and cut them into 2-inch chunks for even roasting. They give creamier centers than Russets.
- Kosher Salt: Used in both boiling and roasting for seasoning at every stage.
- Neutral Oil: Olive, avocado, or canola oil helps achieve golden crisping.
- Prepared Pesto: Store-bought or homemade with basil, parmesan, and olive oil.
- Freshly Grated Parmesan Cheese: Melts and coats for a cheesy finish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Yukon Gold Potatoes: Use Russet potatoes for a different texture.
- Diet: Use vegan pesto and nutritional yeast instead of parmesan.
- Flavor: Add lemon zest for a brighter finish.
- Presentation: Serve in a wide platter with extra pesto drizzled over.
How To Make Pesto Potatoes with Parmesan
STEP ONE: Parboil the Potatoes
Bring a Dutch oven of salted water to a boil. Add potato chunks and cook 8-10 minutes until just tender on the edges but firm in the middle. Drain thoroughly.
STEP TWO: Roughen the Edges
Return drained potatoes to the hot Dutch oven. Cover and shake vigorously for 30-45 seconds until the surfaces look rough and starchy.
STEP THREE: Roast
Preheat oven to 425°F (220°C). Pour oil into a sheet pan with raised edges and warm it in the oven. Add potatoes, season with salt and pepper, and toss to coat.
Spread evenly and roast for 45-60 minutes, flipping every 15-20 minutes until golden and crisp.
STEP FOUR: Toss with Pesto and Parmesan
Remove from oven and toss hot potatoes with pesto. Sprinkle with parmesan, stir gently, and serve warm.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Parboil potatoes first for tender centers.
✔️ DO Roughen the potatoes edges for that crispy crunch.
✔️ DO Use a neutral oil with a high smoke point.
❌ DO NOT Don't overcrowd the pan or they'll steam instead of roast.
❌ DO NOT Skip flipping every 15-20 minutes for even browning.
Storage
Store leftover pesto potatoes in the fridge for up to 3 days. Reheat in the oven or air fryer for best crispness. This dish is not freezer-friendly.
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Recipe FAQs
Yes, pesto goes perfectly with potatoes because the starchy base soaks up the basil, parmesan, and olive oil. Roasting or boiling the potatoes first allows the pesto to cling to the surface, making every bite savory and herby.
Yukon Golds offer a creamy bite, while Russets get extra crisp edges. Both work well in this recipe.
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📖 Recipe
Pesto Potatoes with Parmesan
Equipment
- Dutch oven
- Sheet pan with raised edges
- Sharp knife and cutting board
- Spatula
Ingredients
- 3 pounds Yukon Gold potatoes washed, peeled, and cut into 2-inch chunks
- 2 tablespoons kosher salt for boiling water
- ½ cup neutral oil with a high smoke point avocado or peanut oil
- 1 teaspoon kosher salt for roasting
- ½ teaspoon freshly ground black pepper
- ¼ - ½ cup prepared pesto store-bought or homemade
- freshly grated Parmesan cheese to taste
Instructions
- Fill a Dutch oven with water, add 2 tablespoons of kosher salt, and bring to a boil. Add peeled potato chunks and cook 8-10 minutes, until just tender on the outside but still firm in the center. Drain well.
- Return potatoes to the hot Dutch oven. Cover with the lid and shake hard for 30-45 seconds until the surfaces are rough and starchy. This step creates the crispy coating.
- Preheat oven to 425°F (220°C). Pour ½ cup oil into a sheet pan with raised edges and warm it in the oven. Add the potatoes, sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper, and toss to coat. Spread in an even layer.
- Roast for 45-60 minutes, flipping with a spatula every 15-20 minutes so all sides get golden and crisp.
- Remove the pan from the oven and scoop the potatoes on to a wire rack to drain. After 2-3 minutes, toss the hot potatoes with pesto. Sprinkle with Parmesan, stir gently, and serve.
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Video
Notes
- Yukon Gold Potatoes: Use Russet potatoes for a different texture.
- Diet: Use vegan pesto and nutritional yeast instead of parmesan.
Jami Powell says
These are soooo delicious! We love them!