Roasted Parmesan Pesto Potatoes-you only need three ingredients to make these crispy and cheesy potatoes. They are a great side dish to any meal.
Are you having a hard time adjusting to the hustle and bustle of the new school year? Are you struggling with early mornings, carpool, after school practices, homework, and making dinner? There is a lot going on and I know you are all probably needing and wanting a super simple recipe that the entire family will love.
Well, today is your lucky day because I am sharing our recipe for 3-Ingredient Roasted Parmesan Pesto Potatoes. They are so easy to make and go great with just about any meal.
When I was in Italy, I fell in love basil. It is now my favorite herb and I put basil pesto on just about everything, including these potatoes.
I love making my own pesto, but sometimes life is busy and I don’t have time. My favorite store bought pesto is Kroger’s Private Selection Basil Pesto. It is crafted from a genovese recipe with basil, parmesan and romano cheeses, and garlic. Basically, it tastes just like homemade pesto, without any of the work.
To make the Roasted Parmesan Pesto Potatoes, I toss red potatoes with basil pesto and roast them in the oven for 20 minutes. I remove the pan from the oven and sprinkle freshly grated Parmesan cheese over the tops. The potatoes go back into the oven until they get a nice and crispy.
These potatoes are loaded with flavor and so good! You will be amazed that you only need three ingredients to make them. They are great for busy weeknights or entertaining.
Side dishes sometimes get forgotten, but trust me, once you taste these 3-Ingredient Roasted Parmesan Pesto Potatoes, you will want to make them for every meal!
3-Ingredient Roasted Parmesan Pesto Potatoes
- 2 lbs red potatoes washed and quartered
- 2 tablespoons Private Selection Basil Pesto
- Salt and black pepper to taste
- 3 tablespoons grated fresh Parmesan cheese
- Preheat oven to 400 degrees F.
- In a large bowl, combine potatoes and pesto. Toss to coat. Transfer potatoes to a large baking sheet or shallow roasting pan. Season with salt and pepper, to taste. Roast for 20 minutes and remove from the oven.
- Sprinkle parmesan cheese evenly over the potatoes and put the pan back in the oven. Roast for an additional 10-15 minutes or until potatoes are tender and crispy. Remove from the oven and serve warm.
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
This post is sponsored by Kroger, but all of our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible.
As if roasted potatoes weren’t already yummy enough. Parmesan makes everything better. And then pesto, to boot! What a hit.
So nice and easy and yet packed with flavour!
These couldn’t be easier or look more yummy!
These potatoes look amazing! I need them in my life asap!
Thank you for all your great recipes!! Is there any other pesto you can recommend? There is no Krogers in my state.
I just bought a jar of this pesto the other day and I’ve been wondering what to do with the rest. This is perfect for the new potatoes from my garden. This is on the menu for the weekend!
I love roasting potatoes!
I love how easy this recipe is, yet so flavorful!
I’m always looking for new ways to transform potatoes, so I have to try this! Looks so simple but so tasty!!
Yum! This reminded me I had frozen some garlic scape pesto earlier in the summer, so I got some out and roasted our potatoes with it. Delicious! Thanks for sharing, so simple but so good.
I recently found myself in possession of a lot of pesto and this looks like something great to try! Got to use up my pesto windfall before it goes bad.
I’m always looking for new ways to transform potatoes
I just bought a jar of this pesto the other day and I’ve been wondering what to do with the rest.
Do you turn them at all during baking? I can’t seem to master getting a good crunchy roasted potato…
I give the pan a shake when I take them out of the oven to put the Parmesan on. Are you roasting them long enough? They should get nice and crispy!
Had some pesto and an abundance of potatoes – this was quick, easy and my husband said great flavor! My son didn’t want to try it but after he did was actually asking for seconds (not a potato kid)! Great work!
Glad the potatoes were a hit! Thanks for letting us know!
hey girl- these potatoes look so yummy!
For the newbies like me, maybe add that ‘roasting’ means to cover the tray with foil before putting it in the oven? Because I didn’t, and the potatoes ended up really dry and undercooked…
Really appreciate blogs just like the one you manage. Thanks a lot because I get good benefits here.
These are super delicious! I made these without the Parmesan because I didn’t realize I was out. The pesto wasn’t overwhelming. I make a lot of pesto in the summer and freeze it, and this is a great recipe to use that pesto in.
It was alright and I should of used real Parmesan cheese and not Kraft. Needed more garlic
How many servings does this recipe make?