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Easy Pesto Oven Roasted Red Potatoes Recipe

Easy Pesto Oven Roasted Red Potatoes

Small red potatoes are roasted until golden and tender, then tossed with prepared basil pesto for an easy, colorful dinner side dish. Parmesan and fresh herbs are optional finishing touches.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Small red potatoes
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Finishing Ingredients
  • 1/3 cup Prepared basil pesto
  • 2 tablespoons Grated Parmesan cheese, optional
  • 1 tablespoon Chopped fresh parsley or basil, optional

Method
 

Step-by-Step
  1. 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.
  2. Wash and dry the red potatoes thoroughly. Halve small potatoes and quarter larger ones so the pieces are similar in size and cook evenly.
  3. 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.
  4. 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.
  5. 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

Dry the potatoes well before seasoning because surface moisture can prevent crisp edges. Add the pesto after roasting rather than before so the basil, garlic, and cheese do not darken or burn. If using refrigerated pesto, let it warm slightly before tossing for more even coating.