Pesto Potatoes – I Heart Vegetables

by


These pesto potatoes are the perfect side dish! Crispy roasted baby gold potatoes are tossed with bright lemon, fresh pesto, and a sprinkle of parmesan for a flavorful but simple recipe!

These pesto potatoes are crispy, golden, and crunchy on the outside, but soft and fluffy on the inside. They pair beautifully with your favorite protein or a big winter salad, making them an easy go-to for weeknights or dinner parties. Roasting the potatoes at a high temperature gives them crispy edges without having to boil them first, so this recipe comes together easily.

Ingredients & Substitutions

  • Baby Gold Potatoes: Also known as baby Yukon Gold or Dutch yellow potatoes, these potatoes have a creamy texture and thin skins, making them perfect for roasting. Baby red potatoes work too.
  • Olive Oil: Olive oil helps the potatoes crisp up and brown beautifully, without drying out.
  • Pesto: I used this walnut pesto, but parsley pesto, and store-bought pesto all taste great here. The Buonti brand of pesto is my favorite store-bought option.
  • Lemon Juice & Lemon Zest: A little lemon adds acidity and ties the flavors together. You can skip it if you don’t have any.
  • Parmesan: A little cheese adds a salty, savory, slightly nutty finish but you can skip it if you want to keep this vegan. (Just be sure to use a vegan pesto like the one from Trader Joe’s.)

How to Make Pesto Potatoes

Add the cut potatoes to the sheet pan and drizzle with olive oil. Then, add generous amounts of salt and pepper.
Roast for 40-50 minutes, turning the potatoes over once about halfway through. They will be golden brown and have some crunch on the edges.
Transfer the hot potatoes to a large bowl, then add the pesto and lemon juice. Gently toss while still warm, to melt the pesto into the potatoes and coat them evenly.
You can choose to throw them under the broiler on high for 2-3 minutes to make them even more crunchy.
Finally, add parmesan and the lemon zest.
Taste and adjust the seasoning before serving warm.

Frequently Asked Questions

  • Can I prepare this ahead of time for meal prep? Yes! Roast the potatoes completely, let them cool, and store them for up to 4 days. Reheat in a 375°F oven until hot and crispy, then toss with warmed pesto and lemon juice just before serving. Just avoid tossing with pesto before storing or they won’t be as crispy.
  • Do I have to boil the potatoes first? Nope! Baby gold potatoes roast perfectly without boiling. If you want super-crispy edges, you can parboil and rough up the edges first, but for everyday cooking, direct roasting is easier.
  • How should I store leftovers and keep them crispy? Store the roasted potatoes and the pesto separately. Reheat potatoes on a baking sheet at 375°F for 8–12 minutes until crisp again, then toss with warmed pesto and lemon just before serving. You can also reheat these in an air fryer.
  • Can I make this recipe vegan? Yes! Just skip the Parmesan cheese and be sure to use a dairy-free pesto. Trader Joe’s has as great vegan pesto.

Recipe Notes

  • I recommend using my walnut pesto recipe here. The flavor works beautifully with potatoes. (Plus, it’s cheaper to make than traditional pine nut pesto.)
  • If you have leftover pesto, you can freeze it.
  • My first test used ⅓ cup pesto, which was a bit heavy, but ¼ cup plus a little extra for serving was perfect.
  • These potatoes are best right when they come out of the oven, so they’re nice and crispy. But you can reheat them in the air fryer if needed.

Other Pesto Recipes

If you have some leftover pesto, try my white bean and pesto soup, pesto dip (it’s only 2 ingredients!) or pesto rice. They’re all deliciously simple side dishes and it’s a great way to use up any remaining pesto!


Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

These pesto potatoes are the perfect cozy side dish. Crispy roasted baby gold potatoes are tossed with bright lemon, nutty pesto, and a sprinkle of parmesan.

  • 1 1/2 pounds baby gold potatoes, cut in halves or quarters, depending on size
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup pesto plus extra for serving
  • 1 teaspoon lemon juice
  • 2 tablespoons grated parmesan
  • 1 teaspoon lemon zest

  1. Preheat your oven to 425°F and line a baking sheet with parchment paper to ensure crispness without sticking.
  2. Add the cut potatoes to the sheet pan and drizzle with olive oil. Then, add generous amounts of salt and pepper.
  3. Toss the potatoes on the baking sheet to ensure each one is coated in oil, then arrange in a single layer with the cut side down so they caramelize on the hot surface.
  4. Roast for 40-50 minutes, turning the potatoes over once about halfway through. They will be deep golden brown and have some crunch on the edges.
  5. Transfer the hot potatoes to a large bowl, then add the pesto and lemon juice.
  6. Gently toss while still warm, to melt the pesto into the potatoes and coat them evenly. You can choose to throw them under the broiler on high for 2-3 minutes to make them even crispier. (Note: Parchment paper should not be used under the broiler.)
  7. Finally, add parmesan and lemon zest.
  8. Taste and adjust the seasoning before serving warm.