Pesto Parmesan Roasted Potatoes
Crispy, creamy, herby, cheesy potatoes that are sure to shine on any dinner table.
Ingredients
- 1 ½ lbs baby potatoes
- 1 tbsp olive oil
- 5 tbsp basil pesto homemade or store-bought
- ¾ cup finely grated parmesan
- ½ tsp black pepper freshly ground
Instructions
- Preheat the oven to 415°F.
- Wash the baby potatoes and slice them in halves.
- Thoroughly mix the 3 tablespoons of the pesto into the finely grated parmesan cheese until evenly distributed.
- Spread the olive oil over the bottom of a 9' x 13' casserole dish.
- Spread the pesto parmesan mixture around the bottom of the casserole dish in an even layer, then place the potatoes onto the cheese, cut side facing down.
- Sprinkle the tops of the potatoes with freshly cracked black pepper and the remaining 2 tablespoons of pesto.
- Bake for 32-40 minutes or until the potatoes are soft and the cheese is crisp.
- Allow the potatoes to cool for 7-10 minutes to ensure the cheese layer stays crispy, then use a metal spatula to separate the potatoes from each other and scoop out of the dish.
- Serve warm and enjoy.