Pesto Potatoes with Parmesan

Pesto potatoes in a white bowl with a spoon, linen, and small bowl of parmesan.

5 from 1 vote

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American, Italian

Servings:

Calories: 456kcal

Author: Jami Powell

Equipment

Dutch oven
Sheet pan with raised edges
Sharp knife and cutting board
Colander
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.

Video

Notes

Storage Store leftover pesto potatoes in the fridge for up to 3 days.

Freeze This dish is not freezer-friendly.

Reheat: Reheat in the oven or air fryer for best crispness.

Substitutions

Yukon Gold Potatoes: Use Russet potatoes for a different texture.
Diet: Use vegan pesto and nutritional yeast instead of parmesan.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition