Parmesan Pesto Roasted Potatoes
A delightful dish that combines tender baby potatoes with bold flavors of nutty Parmesan and aromatic basil pesto, perfect for any meal.
Ingredients
Main Ingredients
- 1.5 lbs baby potatoes Small, creamy potatoes perfect for roasting, tender texture and subtle sweetness.
- 2 tbsp olive oil Adds smooth richness enhancing the flavor.
- 2 cloves garlic, minced Elevates the dish with aromatic power.
- to taste Salt Essential for enhancing natural flavors.
- to taste Black pepper Adds subtle heat complementing the potatoes.
- 1/3 cup fresh basil pesto Packed with basil, garlic, and nuts.
- 1/4 cup grated Parmesan cheese Creates a delightful crust on the potatoes.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and halve the baby potatoes.
- In a large mixing bowl, combine the halved potatoes with the olive oil, minced garlic, salt, and black pepper. Toss to coat uniformly.
Cooking
- Spread the potatoes on a baking sheet, cut side down.
- Roast for about 25 minutes, flipping halfway through until golden brown and fork-tender.
- Toss the hot potatoes with the fresh basil pesto.
- Sprinkle grated Parmesan on top and return the pan to the oven for an additional 5 minutes.
Notes
Serve at family dinners, holiday gatherings, or casual get-togethers. Pair with grilled chicken, beef, or fish, or enjoy as a vegetarian dish with salad or steamed vegetables. Cut potatoes uniformly, avoid overcrowding the pan, and adjust seasoning to taste.