Parmesan Pesto Roasted Potatoes
Delightful roasted baby potatoes infused with fresh basil pesto and topped with creamy Parmesan cheese, ideal for any meal or gathering.
Ingredients
Main Ingredients
- 1.5 lbs baby potatoes, washed and halved Small, tender potatoes with a buttery flavor.
- 2 tbsp olive oil Enhances richness and helps achieve a crispy exterior.
- 2 cloves garlic, minced Adds a warm depth of flavor.
- to taste Salt Essential for bringing out the natural flavors.
- to taste Black pepper Adds a delightful kick.
- 1/3 cup fresh basil pesto Infuses vibrant flavor.
- 1/4 cup grated Parmesan cheese Ties the dish together with creamy texture.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and halve the baby potatoes.
- In a large mixing bowl, combine the halved potatoes with olive oil, minced garlic, salt, and black pepper; toss to coat.
Cooking
- Spread the potatoes on a baking sheet, cut side down, and roast for about 25 minutes until golden brown and tender.
- Toss the hot potatoes with fresh basil pesto in a large bowl.
- Sprinkle grated Parmesan on top and return to the oven for an additional 5 minutes to crisp up the cheese.
Notes
For optimal results, choose potatoes that are uniform in size and avoid overcrowding the baking sheet for even cooking. Allow potatoes to cool slightly before adding pesto for better flavor absorption.