Eat Sides

Pesto Parmesan Roasted Potatoes

Parmesan, pesto, and lemon take classic roasted potatoes up a major notch!

These four-ingredient Parmesan Pesto Roasted Potatoes take classic roasted potatoes up a major notch. They only take minutes to prepare but the bold flavors of the parmesan cheese and pesto really make this a repeat side dish! The lemon adds a wonderful bright, fresh finishing touch.

Pesto Parmesan Roasted Potatoes

Course Side Dish
Cuisine American
Keyword potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


Roasted Potatoes

  • 1 pound baby potatoes, tricolor, washed. Cut any larger potatoes in half.
  • 1 tablespoon pesto, plus extra for drizzling
  • 2 tablespoons grated fresh parmesan cheese
  • Kosher salt and fresh ground black pepper, to taste
  • Half of a lemon

Basic Basil Pesto

  • ½ cup toasted pine nuts
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove
  • Kosher salt and fresh ground black pepper, to taste
  • 2 cups basil leaves
  • ¼ cup extra virgin olive oil, plus more for a smoother pesto
  • ¼ cup freshly grated Parmesan cheese, optional


  1. 1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with cooking spray, or you can also line it with foil.

  2. 2. In a bowl toss the potatoes, pesto, salt and pepper together until coated. Spread everything into an even layer on the prepared baking sheet. Roast in the oven for 20 minutes, then remove the pan and sprinkle the potatoes with the parmesan cheese. Bake another 5-10 minutes or until the outside of the potatoes are crisp and the inside is fork tender. All ovens are different, so just monitor closely.

  3. 3. While the potatoes are cooking, make the pesto. In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped. Add the basil and pulse until combined. With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil to taste.

  4. 4. Once the potatoes are roasted, squeeze the juice of half of a lemon over the top. Serve the potatoes warm on a serving plate or bowl drizzled with extra pesto and more parmesan cheese.

Bon Appétit!

1 comment on “Pesto Parmesan Roasted Potatoes

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