Parmesan Pesto Roasted Potatoes
Parmesan Pesto Roasted Potatoes are a delectable side dish that merges the creamy richness of Parmesan cheese with the fresh, vibrant flavor of basil pesto. This easy-to-make recipe is perfect for any occasion and does not require extensive culinary skills. With just a few simple ingredients, you can elevate your meal and impress your family and friends. Here, we’ll provide you with a step-by-step guide to making these delicious roasted potatoes that will have everyone asking for seconds.
Why You’ll Love This Recipe
This recipe is not just about flavors; it’s also about convenience. Parmesan Pesto Roasted Potatoes are quick to prepare, making them a fantastic choice for busy weeknights. They are versatile enough to pair well with a variety of main dishes, whether it’s grilled chicken, steak, or a hearty vegetarian option. Plus, the combination of potatoes, cheese, and pesto is family-friendly, pleasing both kids and adults alike.
The delightful aroma wafting from your oven as these potatoes roast will have everyone gathering in the kitchen. They’re golden, crispy on the outside, and fluffy on the inside. It’s a delicious dish worth making over and over again!
Ingredients
- 1.5 lbs baby potatoes, washed and halved
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- 1/3 cup fresh basil pesto
- 1/4 cup grated Parmesan cheese
Step-by-Step Directions
Preheat your oven to 425°F (220°C). This temperature is perfect for roasting potatoes to achieve that heavenly golden color and crispy texture.
Wash and halve the baby potatoes. Ensure they’re thoroughly cleaned to remove any dirt, and cutting them in half helps them cook evenly and absorb the flavors better.
In a large mixing bowl, combine the potatoes with olive oil, minced garlic, salt, and pepper. Toss the mixture well to ensure each piece is evenly coated in these rich flavors.
Spread the potatoes on a baking sheet. Arrange them cut side down for that perfect roasting effect. Roast for about 25 minutes until they are golden brown and tender.
Remove from the oven and toss with basil pesto. This step infuses the roasted potatoes with the fresh, aromatic flavors of basil.
Sprinkle grated Parmesan cheese on top. If you love crispy cheese, return the baking sheet to the oven for an additional 5 minutes to achieve that crunchy, savory layer.
Tips & Tricks
- Experiment with Pesto: Try different types of pesto, like sun-dried tomato or arugula pesto, for a unique twist on the classic flavor.
- Adding Extra Veggies: Feel free to throw in some cherry tomatoes or bell peppers for added color and nutrition.
- Adjust the Seasoning: Taste test before roasting to ensure it meets your preference for salt and pepper.
Serving Suggestions & Pairings
These Parmesan Pesto Roasted Potatoes complement a wide range of main dishes. Serve them alongside herb-roasted chicken, grilled salmon, or as part of a larger vegetable platter. They also pair wonderfully with a fresh garden salad and a light vinaigrette to balance the richness of the potatoes.
Nutritional Information
While exact nutritional values will depend on specific ingredient brands and amounts, here’s a rough estimate per serving (based on 6 servings):
- Calories: 230
- Fat: 10g
- Carbohydrates: 32g
- Protein: 4g
- Fiber: 3g
Storing Tips & Variations For Parmesan Pesto Roasted Potatoes
For leftover Parmesan Pesto Roasted Potatoes, allow them to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. Reheat them in the oven to restore their crispiness.
If you’re looking for variations, consider swapping out the Parmesan cheese with a dairy-free alternative or using a different herb-infused oil instead of olive oil for a unique flavor enhancement.
Conclusion For Parmesan Pesto Roasted Potatoes
So, what are you waiting for? Try this delightful recipe for Parmesan Pesto Roasted Potatoes today! Simple yet impressive, it’s sure to become a staple in your household. Gather the ingredients, follow the step-by-step directions, and enjoy a dish that’s bursting with flavor!
FAQs
1. Can I use regular potatoes instead of baby potatoes?
Absolutely! Just ensure you cut them into smaller, even-sized pieces for consistent cooking.
2. Is it necessary to preheat the oven?
Yes, preheating is crucial to achieving that perfect crispy exterior while keeping the inside fluffy.
3. How do I know when the potatoes are done?
They should be golden brown and fork-tender. You can check by inserting a fork into a potato piece—if it goes in easily, they’re ready!
4. Can I make this recipe in advance?
Yes, you can prepare the potatoes and coat them with oil, garlic, and seasoning ahead of time. Just roast them before serving.
5. Could I add cheese before the first roasting?
While you can, it’s best to add cheese at the end to maintain its texture and ensure it doesn’t burn during the longer roasting time.
Parmesan Pesto Roasted Potatoes
A delicious side dish blending creamy Parmesan with vibrant basil pesto, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1.5 lbs baby potatoes, washed and halved
- 2 tbsp olive oil
- 2 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- 1/3 cup fresh basil pesto
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and halve the baby potatoes.
- In a large bowl, combine potatoes with olive oil, minced garlic, salt, and pepper.
- Spread potatoes on a baking sheet cut side down and roast for about 25 minutes.
- Remove from the oven and toss with basil pesto.
- Sprinkle grated Parmesan on top; return to oven for 5 minutes for a crispy layer.
Notes
Experiment with different types of pesto and add extra veggies for more nutrition and color.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
