Description
These crispy roasted potatoes are coated with parmesan and basil pesto, delivering a perfect blend of cheesy, herby, and savory goodness. Perfect for any occasion!
Ingredients
Scale
- 1.5 pounds baby potatoes (Yukon Gold or red potatoes)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons basil pesto
- 1/3 cup freshly grated parmesan cheese
- Chopped parsley (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Wash the baby potatoes thoroughly and pat them dry. Slice each potato in half lengthwise.
- In a large mixing bowl, toss the potato halves with olive oil, garlic powder, and a generous pinch of salt and pepper until well-coated.
- Spread the potatoes out in a single layer on the prepared baking sheet, cut-side down.
- Roast the potatoes in the preheated oven for 25 minutes. Flip the potatoes over using a spatula.
- Drizzle basil pesto evenly over the potatoes and sprinkle with freshly grated parmesan cheese.
- Return the potatoes to the oven and roast for an additional 10-15 minutes, or until the edges are golden brown and crisp.
- Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving, if desired.
Notes
Dry the potatoes thoroughly after washing to ensure crispiness. Flip halfway through roasting for even cooking. Use fresh parmesan for the best results.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1
- Sodium: 300
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 3
- Protein: 5
Keywords: crispy potatoes, parmesan potatoes, pesto potatoes, roasted potatoes, easy side dish, gluten-free recipe