Crispy Potatoes with Pesto and Parmesan
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Crispy Potatoes with Pesto and Parmesan
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These Crispy Potatoes with Pesto and Parmesan are SO easy to make and go with everything! Store-bought pesto is tossed with easy oven-roasted potatoes, and then sprinkled with parmesan cheese. A crowd favorite!
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Ingredients
- 1 ½ pounds quartered baby Yukon gold potatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 3 tablespoons pesto
- 2 tablespoons shredded Parmesan cheese
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Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Add 1 ½ pounds quartered baby Yukon gold potatoes, 2 tablespoons olive oil , and ½ teaspoon kosher salt to a large bowl and toss until combined. Spread the potatoes out on a large baking sheet.
- Roast the potatoes for 20 minutes before using a spatula to flip the potatoes over and roast for another 8-10 minutes until they are golden brown and crisp on both sides.
- Remove the potatoes from the oven. Add them to a large bowl and toss them with 3 tablespoons pesto and 2 tablespoons shredded parmesan cheese until fully coated. Serve immediately.
Nutrition Information
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Calories
164kcal
(8%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
2mg
(1%)
Sodium
298mg
(12%)
Potassium
479mg
(14%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
166IU
(3%)
Vitamin C
22mg
(24%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 2mg | 1% |
| Sodium | 298mg | 12% |
| Potassium | 479mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 22mg | 24% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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