https://www.thekitchn.

com/pesto-parmesan-roasted-potatoes-23045473

Parmesan Pesto Roasted Potatoes

An easy recipe for roasted potatoes tossed with basil pesto and Parmesan
cheese.

YIELD PREP TIME COOK TIME

Serves 4 to 6 5 minutes to 10 minutes 26 minutes to 27 minutes

INGREDIENTS

2 pounds baby red or Yukon gold potatoes

1/4 cup basil pesto (store-bought or homemade(https://www.thekitchn.com/how-to-make-the-best-
pesto-the-easiest-simplest-method-247872))
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan cheese, plus more for serving

INSTRUCTIONS

Arrange a rack in the middle of the oven and heat the oven to 425°F.

Halve 2 pounds baby red or Yukon gold potatoes and place them in a large bowl.
Add 1/4 cup basil pesto, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and
1/4 teaspoon black pepper. Toss to coat. Transfer the potatoes to a rimmed
baking sheet and arrange so they are cut-side down.

Roast until the potatoes are lightly browned on the bottom and they easily
release from the pan with a flat spatula, about 15 minutes. Toss the potatoes and
roast until browned all over and tender, about 10 minutes more.

Remove the baking sheet from the oven. Set the oven to broil. Sprinkle the
potatoes with 1/2 cup finely grated Parmesan cheese Broil until the cheese is
potatoes with 1/2 cup finely grated Parmesan cheese. Broil until the cheese is
soft and melted, 1 to 2 minutes. Serve garnished with more cheese, if desired.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.