I keep a short list of reliable dishes in my kitchen. Among them are a favorite salad, a stellar snack (much better than avocado toast), and a daily green smoothie. Everything else I cook is either an experiment or a mix of whatever I feel like that day. So when I find a recipe I make often, it's a definite keeper. These five-ingredient pesto parmesan potatoes are just that.
We're in the heart of potato season, and I couldn't be more excited. While fluffy mashed potatoes and caramelized sweet potatoes are wonderful, today I want to focus on roasted potatoes. On their own, they're great, but with just a few flavorful ingredients, they become something extraordinary.
Tips for Crafting Pesto Parmesan Potatoes
The beauty of this dish is its versatility; you can use any potatoes you have. I like to mix Yukon golds, fingerlings, and baby potatoes. With a few simple cutting techniques, they'll roast evenly on a single tray. I keep the baby potatoes whole for optimal caramelization, while I halved the fingerlings for crispiness.
For me, Yukon golds steal the show. Larger than the others, I not only cut them in half but also slice them Hasselback style. This allows the heat to penetrate, cooking them alongside the smaller potatoes, and helps the pesto flavor infuse deeper.
Serving Suggestions for Pesto Parmesan Potatoes
Now, let's talk pesto. I went for store-bought—definitely a time-saver. There are excellent options available that rival homemade versions. If you prefer making your own, that's fantastic, but no shame in using jarred pesto!
For serving, I add roasted garlic paste for sweetness, savory parmesan, and a splash of lemon juice that brightens everything up. I've been known to munch on these directly from the tray—no regrets!
Whether as a side to a Sunday roast or on your Thanksgiving table, these potatoes will become a staple in your kitchen.
Print Recipe
Description
Simple, delicious, and perfect for chilly weather.
Ingredients
- 2 – 3 pounds of any potatoes (Yukon, fingerling, baby, etc.)
- 10 ounces of pesto, split between roasting and dressing
- 1 tablespoon olive oil
- a generous pinch of salt and pepper
- 1 head of garlic
- 1/2 cup grated parmesan
- juice from 1/2 large lemon
- optional: parmesan shavings and basil leaves for garnish
Instructions
- Preheat your oven to 425°F.
- Prepare the potatoes. Halve smaller ones and cut larger Yukon golds into halves and Hasselback slices.
- Place potatoes on a large sheet tray (parchment paper helps with crispiness). Add half the pesto, olive oil, salt, and pepper, and mix to coat.
- Chop off the top of the garlic bulb, drizzle with olive oil and salt, wrap in foil, and place on the tray with the potatoes.
- Roast for 45-50 minutes, flipping the potatoes halfway and adding grated parmesan. Bake until crispy and tender.
- Once done, squeeze the garlic cloves out, mash them into a paste, and mix with the remaining pesto. Toss this over the warm potatoes.
- To serve, transfer warm potatoes to a bowl, drizzle with lemon juice, add parmesan shavings, and garnish with basil leaves. Season to taste. Enjoy!
Comments (2)
- Lisa says: November 25, 2021 at 7:27 am
I will make this. Love your Pesto asparagus recipe.
Reply - Jenn says: November 30, 2023 at 9:48 pm
Where is the recipe ???
Reply
