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.
Ingredients
Units
Scale
- 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
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper to ensure crispness without sticking.
- Add the cut potatoes to the sheet pan and drizzle with olive oil. Then, add generous amounts of salt and pepper.
- 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.
- 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.
- 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 crispier. (Note: Parchment paper should not be used under the broiler.)
- Finally, add parmesan and lemon zest.
- Taste and adjust the seasoning before serving warm.