Name: Crispy Potatoes with Pesto and Parmesan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1.5 pounds quarter baby Yukon gold potatoes; 2 tablespoons olive oil; 1 teaspoon kosher salt; 3 tablespoons pesto; 2 tablespoons shredded Parmesan cheese

There’s something incredibly satisfying about the crunch of perfectly roasted potatoes, especially when they are drizzled with vibrant pesto and topped with a generous sprinkle of Parmesan cheese. This recipe for Crispy Potatoes with Pesto and Parmesan is not only simple but also elevates a humble ingredient into a delightful side dish that can accompany any meal. Whether you’re serving them alongside a juicy steak or a fresh salad, these crispy potatoes will be the star of your dinner table. Let’s dive into what makes this dish so special!

What Sets This Recipe Apart

The key to achieving those perfect, crispy edges lies in the cooking method and the ingredients. Baby Yukon gold potatoes are naturally creamy and buttery, making them an ideal candidate for roasting. When combined with the rich flavors of pesto and nutty Parmesan cheese, they transform into a dish that is bursting with flavor and texture. This recipe is straightforward, requires minimal ingredients, and can easily be adapted to suit various dietary preferences. Plus, who can resist that golden-brown crispiness?

Ingredient Rundown

To make these delicious Crispy Potatoes with Pesto and Parmesan, you’ll need the following ingredients:

1.5 pounds quartered baby Yukon gold potatoes – Their waxy texture holds up well during roasting, ensuring a fluffy interior and crispy exterior.
2 tablespoons olive oil – This helps to achieve that golden brown crispiness while adding a hint of flavor.
1 teaspoon kosher salt – Essential for seasoning the potatoes and bringing out their natural flavors.
3 tablespoons pesto – Adds a burst of herby freshness that pairs beautifully with the potatoes.
2 tablespoons shredded Parmesan cheese – Provides a savory, nutty flavor that enhances the overall dish.

Essential Tools for Success

Having the right tools can make all the difference when preparing Crispy Potatoes with Pesto and Parmesan. Here are some essentials:

Large mixing bowl – For tossing the potatoes with oil and seasonings.
Baking sheet – Using a large, rimmed baking sheet ensures even roasting.
Spatula – Helps flip the potatoes for an even crisp.
Oven mitts – Safety first! Always protect your hands when handling hot trays.

Mastering Crispy Potatoes with Pesto and Parmesan: How-To

Now, let’s get to the fun part: preparing your Crispy Potatoes with Pesto and Parmesan!

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that crispy texture.

Step 2: Prepare the Potatoes

Wash and quarter the baby Yukon gold potatoes. Make sure they are roughly the same size for even cooking.

Step 3: Toss with Olive Oil and Salt

In a large mixing bowl, combine the quartered potatoes, olive oil, and kosher salt. Toss until the potatoes are evenly coated.

Step 4: Roast the Potatoes

Spread the potatoes out in a single layer on a baking sheet. Make sure they are not overcrowded, as this will prevent them from getting crispy. Roast in the preheated oven for 30-35 minutes, flipping halfway through.

Step 5: Add Pesto and Parmesan

Once the potatoes are golden brown and crispy, remove them from the oven. Immediately drizzle the pesto over the hot potatoes and sprinkle with shredded Parmesan cheese. Toss gently to combine.

Step 6: Serve Immediately

Transfer the potatoes to a serving platter and enjoy them while they are hot, crispy, and bursting with flavor!

Adaptations for Special Diets

This recipe is versatile and can easily be adapted to fit various dietary needs:

Vegan: Substitute the Parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor.
Gluten-Free: This recipe is naturally gluten-free, making it a safe choice for those with gluten sensitivities.
Low-Carb: Consider using cauliflower florets instead of potatoes for a lower-carb version.

Slip-Ups to Skip

To ensure your Crispy Potatoes with Pesto and Parmesan turn out perfectly, avoid these common mistakes:

Overcrowding the baking sheet – This can lead to steaming rather than roasting.
Not preheating the oven – A hot oven is crucial for achieving that crispy texture.
Skipping the flipping step – Flipping the potatoes halfway through ensures even cooking.

Meal Prep & Storage Notes

If you’re looking to prepare ahead, here are some tips for meal prep and storage:

You can wash and quarter the potatoes a day in advance and store them in cold water in the refrigerator. This prevents oxidation and keeps them fresh. Cooked potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to restore their crispiness before serving.

Questions People Ask

Can I use other types of potatoes?

Absolutely! While baby Yukon gold potatoes are recommended for their creamy texture, you can use other varieties like red potatoes or fingerlings. Just ensure they are similar in size for even cooking.

How do I make my potatoes extra crispy?

To achieve extra crispiness, make sure to dry the potatoes thoroughly after washing. Also, using a high-quality olive oil and ensuring they are spread out on the baking sheet will help.

Can I make the pesto from scratch?

Yes! Making homemade pesto is easy and allows you to customize the flavors. Simply blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil for a fresh and vibrant pesto.

What can I serve with these potatoes?

These Crispy Potatoes with Pesto and Parmesan pair well with a variety of dishes, such as grilled chicken, roasted vegetables, or even a fresh garden salad. They are versatile enough to complement any meal!

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Before You Go

Thank you for joining me on this culinary journey! I hope you enjoy making and savoring these Crispy Potatoes with Pesto and Parmesan. They are sure to become a favorite in your household. Happy cooking!