These easy pesto oven roasted red potatoes are a fast, flavorful dinner side made with 2 pounds of red potatoes, olive oil, salt, pepper, and prepared basil pesto. Roast the potatoes at 425°F for 25–30 minutes, then toss them with pesto while they are hot so the edges turn golden and crisp without burning the basil, garlic, or cheese.
The result is tender, creamy potato centers wrapped in thin, lightly crisp skins and bright basil pesto. A sprinkle of Parmesan and fresh herbs adds a savory finish, making this 35–40 minute recipe a delicious match for roasted chicken, grilled fish, steak, or a simple vegetarian dinner.
Jump to RecipeWhy You’ll Love This Recipe
This recipe delivers the comfort of classic roasted potatoes with the fresh, savory flavor of basil pesto. The ingredient list is short, the prep takes only 10 minutes, and the oven does most of the work while you prepare the rest of dinner.
Small red potatoes are particularly well suited to roasting. Their thin skins do not need to be peeled, and their waxy texture helps them hold their shape while the centers become tender.
The pesto is added after roasting, which is one of the most important details in the recipe. Basil, garlic, and Parmesan can darken or burn if exposed to high oven heat for the entire cooking time, but tossing the pesto with hot potatoes gives you fresh color and full flavor.
For another herb-forward potato side, you can also try these lemon herb roasted potatoes when you want a brighter, citrusy variation.
Ingredients You’ll Need
The recipe uses everyday ingredients, but each one has a clear purpose. Choose potatoes that are firm, unblemished, and roughly similar in size for the most even roasting.
- Small red potatoes: Use 2 pounds, halving the smallest and quartering larger potatoes so every piece cooks at a similar rate.
- Olive oil: Two tablespoons help coat the potatoes, encourage browning, and carry the salt and pepper across their surfaces.
- Kosher salt and black pepper: These season the potatoes before they roast, allowing the flavor to reach the crisp edges and creamy centers.
- Prepared basil pesto: One-third cup provides the fresh basil, garlic, cheese, and olive oil flavor that makes this side distinctive.
- Parmesan and fresh herbs: Two tablespoons of grated Parmesan and one tablespoon of chopped parsley or basil are optional, but they add a savory and colorful finish.
If your pesto has been refrigerated, let it sit at room temperature briefly while the potatoes roast. Slightly softened pesto coats the hot potatoes more evenly than a very cold, firm spoonful.
These potatoes are also a wonderful companion to balsamic honey roasted cabbage steaks for a colorful vegetable-centered dinner spread.
How to Make It Step-by-Step
Step 1: Heat the oven to 425°F (220°C), and line a large baking sheet with parchment paper if desired. For extra browning, place a dark metal baking sheet in the oven as it preheats, taking care when adding the potatoes later.
Step 2: Wash the red potatoes thoroughly and dry them very well with a clean kitchen towel. Halve small potatoes and quarter any larger ones so the pieces are close in size and finish cooking together.
Step 3: Put the dry potato pieces in a large bowl and toss them with the olive oil, kosher salt, and freshly ground black pepper. Make sure every piece has a light coating, since dry spots will not brown as evenly.
Step 4: Arrange the potatoes in a single, uncrowded layer on the baking sheet, with the cut side facing down whenever possible. Leaving space between the pieces allows hot air to circulate and encourages browning rather than steaming.
Step 5: Roast the potatoes for 25–30 minutes, turning them once halfway through the cooking time. Look for golden-brown edges and test a larger piece with a knife; the knife should slide into the center without resistance.
Step 6: Transfer the hot potatoes to a serving bowl as soon as they come out of the oven. Add the pesto and toss gently until the potatoes are glossy and evenly coated, taking care not to crush the tender centers.
Step 7: Sprinkle in the grated Parmesan and chopped fresh parsley or basil, if using. Serve immediately while the potatoes are warm, fragrant, and at their crispest.
Chef’s Tips for Crisp, Flavorful Potatoes
Drying the potatoes is not a minor step. Water left on the surface creates steam in the oven, which can soften the skins and slow browning.
A single layer matters just as much. If the baking sheet is crowded, the potatoes release moisture into the pan and may cook pale and soft instead of developing golden edges.
- Keep the pieces even: Smaller pieces can burn before larger pieces are tender, so halve or quarter according to size.
- Use cut-side-down placement: The flat surface makes direct contact with the hot pan and develops a deeply golden crust.
- Turn once: Rotating the potatoes halfway through helps more sides brown while keeping the centers moist.
- Add pesto at the end: This protects the delicate basil and garlic flavors from the intense heat of the oven.
- Serve promptly: The pesto aroma is freshest and the roasted edges are crispest right after tossing.
You can add 1–2 minced garlic cloves to the oil mixture if you want a stronger garlic note. Lemon zest or a small squeeze of lemon juice at the end can also balance the richness of the pesto.
For a different dinner pairing, serve these potatoes with warm slices of easy beer bread and a crisp green salad.
Easy Variations and Serving Ideas
Although red potatoes are the preferred choice for this version, the same method works with baby Yukon Gold potatoes, fingerlings, or a red-and-yellow potato blend. Keep the pieces similar in size, and begin checking for tenderness around the same 25-minute mark.
The finished potatoes make a reliable side dish for roasted chicken, pork, grilled steak, salmon, or baked white fish. They also bring enough flavor to a meatless plate when served with roasted vegetables, beans, or a simple green salad.
For a family-style dinner, transfer the potatoes to a wide serving platter instead of a deep bowl. The broader surface lets the pesto-coated edges remain visible, while small flecks of Parmesan and herbs make the dish look inviting with very little extra effort.
For an especially fresh finish, use basil in the pesto and as the garnish. Parsley creates a slightly milder herbal note and adds a clean green color without competing as strongly with the basil.
If you are planning a full menu, finish with an easy late-summer peach cake for a sweet dessert that follows this savory side beautifully.
Storage and Reheating
Store leftover pesto potatoes in an airtight container in the refrigerator. They are best enjoyed soon after cooking, but leftovers can be reheated when needed.
For the best texture, reheat them in a hot oven or toaster oven until warmed through. A skillet can also bring back some of the browned edges, while a microwave will warm them quickly but will not restore the same crispness.
- Keep leftovers refrigerated and use a clean container with a secure lid.
- Reheat only the portion you plan to eat.
- Add a small fresh spoonful of pesto or a little chopped basil after reheating if the flavor needs refreshing.
- Do not add pesto before reheating in a very hot oven, since the basil and cheese can darken.
These potatoes are also tasty at room temperature as part of a lunch plate, especially when paired with greens and a squeeze of lemon. Their waxy texture helps them remain pleasantly firm rather than falling apart.
Easy Pesto Oven Roasted Red Potatoes
Ingredients
Method
- Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper if desired, or use a dark metal sheet pan for especially good browning.
- Wash and dry the red potatoes thoroughly. Halve small potatoes and quarter larger ones so the pieces are similar in size and cook evenly.
- Toss the potatoes with olive oil, kosher salt, and freshly ground black pepper. Arrange them in one uncrowded layer on the baking sheet, preferably with the cut sides facing down.
- Roast for 25–30 minutes, turning the potatoes once halfway through cooking. They are ready when deeply golden outside and tender when pierced with a knife.
- Transfer the hot roasted potatoes to a bowl and toss with the basil pesto. Add the Parmesan and chopped parsley or basil, if using, then serve immediately.
Notes
Final Thoughts
Easy pesto oven roasted red potatoes are proof that a short ingredient list can produce a memorable dinner side. The key is simple: roast the dry, well-seasoned potatoes in an uncrowded pan until golden and tender, then add the pesto only after they leave the oven.
Serve them straight from the bowl with Parmesan and fresh herbs, or pair them with your favorite main course for a colorful, satisfying plate. If you want another no-fuss dessert idea for the table, this pineapple banana dessert offers a creamy, fruity finish.
Once you make this method your own, you can experiment with baby Yukon Golds, fingerlings, lemon zest, or minced garlic while keeping the same dependable roasting technique. It is an easy recipe to remember and one you will return to whenever dinner needs a flavorful potato side in under 40 minutes.
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