Description
Delicious roasted baby potatoes coated with vibrant pesto and sprinkled with Parmesan cheese, perfect for any gathering.
Ingredients
Scale
- 2 pounds of baby potatoes (Yukon Gold or red)
- 1 cup of fresh basil pesto
- 1 cup of grated Parmesan cheese
- 3 tablespoons of olive oil
- 1 teaspoon of garlic powder
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wash the baby potatoes thoroughly and cut them in half or quarters.
- Drizzle the olive oil over the potatoes, then sprinkle with garlic powder, salt, and pepper. Toss to coat the potatoes evenly.
- Combine the pesto with half of the Parmesan cheese in a separate bowl. Fold this mixture into the potatoes.
- Spread the potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes, flipping halfway until golden brown and crispy.
- Sprinkle the remaining Parmesan on top right after removing from the oven. Garnish with fresh basil and serve warm.
Notes
For a spicier kick, add red pepper flakes to the pesto. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg