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Crispy Potatoes with Pesto and Parmesan

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! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 164 kcal
Course: Side Dish
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. 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

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

% 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.