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Homemade Crispy Potatoes with Pesto and Parmesan photo

Crispy Potatoes with Pesto and Parmesan

These Crispy Potatoes are a must-try! Roasted to perfection and drizzled with vibrant pesto, topped with nutty Parmesan cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes:
  • 1.5 pounds quarter baby Yukon gold potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 3 tablespoons pesto
  • 2 tablespoons shredded Parmesan cheese

Equipment

  • Large mixing bowl
  • Baking Sheet
  • Spatula
  • Oven Mitts

Method
 

Instructions:
  1. Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that crispy texture.
  2. Wash and quarter the baby Yukon gold potatoes. Make sure they are roughly the same size for even cooking.
  3. In a large mixing bowl, combine the quartered potatoes, olive oil, and kosher salt. Toss until the potatoes are evenly coated.
  4. 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.
  5. 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.
  6. Transfer the potatoes to a serving platter and enjoy them while they are hot, crispy, and bursting with flavor!

Notes

  • For extra crispiness, dry the potatoes thoroughly after washing.
  • Store cooked potatoes in an airtight container for up to 3 days.
  • Reheat in the oven to restore crispiness before serving.