Crispy Pesto Potatoes (Print Version)
# Ingredients:
01 -
1½ pounds baby Yukon Gold potatoes, sliced in half
02 -
¼ cup fresh basil pesto (homemade or store-bought)
03 -
2 tablespoons freshly grated Parmesan cheese
04 -
Kosher salt and freshly ground black pepper, to taste
# Instructions:
01 -
Heat your oven to 425°F and lightly coat a large baking sheet with olive oil to prevent sticking.
02 -
Give the potatoes a good wash and pat them completely dry with a clean kitchen towel. Cut each potato in half, and if you have any larger ones, quarter them so all pieces are roughly the same size for even roasting.
03 -
Toss the potato pieces in a large mixing bowl with the pesto, grated Parmesan, and a generous pinch of salt and pepper. Make sure every piece gets nicely coated with that herby pesto goodness.
04 -
Arrange the potatoes on your prepared baking sheet with the cut sides facing down, giving each piece some breathing room. Roast for 20 minutes, then give them a gentle stir and continue cooking for another 5-10 minutes until they're beautifully golden and tender when pierced with a fork. Finish with an extra drizzle of pesto and a sprinkle of Parmesan before serving.
# Notes:
01 -
These crispy, herb-packed potatoes make an incredible side dish that works for everything from casual weeknight dinners to special holiday gatherings.
02 -
For dairy-free version, simply swap the Parmesan for nutritional yeast and use vegan pesto.
03 -
These taste amazing served warm straight from the oven, but they're also delicious at room temperature, making them perfect for potlucks and picnics.