These easy pesto-roasted potatoes are likely to become a go-to side once you taste how flavorful they are and how simple they are to prepare. Ready in about 30 minutes with just a few ingredients, they turn out crispy, cheesy and elegant enough for holiday meals while still quick enough for weeknight dinners.
Pesto-roasted potatoes combine bright, herby flavor with a crisp exterior and creamy interior. They’ve been a hit every time I’ve made them and are an excellent last-minute side.
The method is straightforward: toss potatoes with savory pesto, roast at high heat until tender and crisp, sprinkle with grated cheese, briefly broil to toast the cheese, and serve.
I prefer sharp Pecorino Romano for the final broil because it complements the Parmigiano-Reggiano commonly found in basil pesto. Use store-bought or homemade pesto—both work well.
This recipe pairs beautifully with turkey, roast chicken, grilled steak or salmon, making it a great choice for holidays or weeknight dinners.
Ingredients–What You Need
To make pesto-roasted potatoes you’ll need the following:
- Potatoes: Most potatoes work well. Red bliss, baby Yukon Gold or fingerlings are ideal because of their thin skins and creamy flesh. If using russets, you can peel or leave the skin on. Cut potatoes into uniform pieces so they cook evenly.
- Pesto: Basil pesto (basil, garlic, pine nuts, Parmigiano, olive oil) provides seasoning and flavor—store-bought or homemade both work. A little freshly ground black pepper added after tossing brightens the flavor.
- Pecorino cheese: Finely grated Pecorino Romano adds a nice toasted finish when broiled. Parmigiano can be used as an alternative, or skip the broil if you prefer.
A full ingredient list with amounts and step-by-step instructions is included in the recipe section below.
Step-By-Step Photos & Instructions (Pro Tips Included)
Main steps to make pesto-roasted potatoes:
- Gather ingredients and prep potatoes.
- Pro tip: Cut potatoes into even pieces (about 1-inch chunks) so they roast uniformly. You can leave the skins on for added texture.
- Toss potatoes with pesto until evenly coated, then spread in a single layer on a parchment-lined rimmed baking sheet. Add a light sprinkle of freshly ground black pepper.
- Roast uncovered at 400°F until potatoes are tender and have crispy edges—about 20 minutes.
- Pro tip: Rotate the sheet pan halfway through for even browning.
- After roasting, turn the oven to broil. Sprinkle potatoes with grated Pecorino and broil 2–3 minutes just until the cheese begins to brown—watch closely to avoid burning. Serve immediately.
- Pro tip: While best served fresh, the potatoes can be prepared up to two days ahead and reheated at 350°F until the internal temperature reaches 165°F.
Frequently Asked Questions
Answers to common questions about pesto-roasted potatoes:
What is the best potato to use in this recipe?
Most varieties work well. Red bliss, baby Yukon Gold and fingerlings yield excellent texture and flavor because of their thin skins and creamy interiors. Cut all potatoes to similar sizes so they cook evenly. Russets work too—peel if you prefer.
Can I skip the last broiling step?
Yes. The potatoes are delicious without the broiled cheese. The broil adds a crisp, toasty finish, but it’s optional if you prefer to keep it simpler.
Accompaniments for Easy Pesto-Roasted Potatoes
These potatoes are versatile year-round. They pair nicely with roast chicken, pot roast, chicken cutlets, grilled steak, or salmon. They’re also a natural fit for holiday menus alongside mashed potatoes, gravy and other sides.
- Roasted garlic mashed potatoes or creamed spinach make great companions.
- They also complement turkey, gravy and other classic holiday dishes when you want something with fresh herb flavor.
Kitchen Tools for Easy Pesto-Roasted Potatoes
Helpful tools:
- Cutting board with a non-slip mat
- Sharp chef’s knife
- Measuring cups and spoons
- Mixing bowls for prep
- Rimmed sheet pan and parchment paper
- Serving utensils
If you try this recipe, I’d love to hear how it turned out. Enjoy!
Easy Pesto-Roasted Potatoes
Ingredients
- 3 pounds potatoes, rinsed and cut into even, bite-sized pieces
- ¾ cup pesto, homemade or store-bought
- Freshly ground black pepper
- ¼ cup grated Pecorino cheese
Instructions
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Preheat oven to 400°F and position a rack in the center.
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Prep potatoes: peel if desired and cut into roughly 1-inch pieces. Keep them in cold water until ready to cook to prevent browning.
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Drain the potatoes and place them in a large bowl. Add pesto and toss until potatoes are evenly coated. Add more pesto if needed.
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Spread the pesto-coated potatoes in a single layer on a parchment-lined rimmed sheet pan. Lightly sprinkle with freshly ground black pepper.
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Roast uncovered about 20 minutes, until potatoes are tender and edges are crisp. Rotate the pan once halfway through cooking.
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Remove the pan, set the oven to broil, sprinkle grated Pecorino over the potatoes and broil 2–3 minutes until cheese lightly browns. Watch closely and remove immediately. Serve hot.
Notes
- Potato choice: red bliss, baby Yukon Gold and fingerlings work especially well, but any potato can be used. Cut pieces uniformly for even cooking.
- Make ahead: Best served immediately, but can be prepared up to two days ahead and reheated at 350°F until 165°F internal temperature.
- Cheese finish: Pecorino gives a sharp, toasted topping that complements the Parmigiano in pesto. Parmigiano is a fine substitute, or omit the broil if desired.