These Easy Pesto-Roasted Potatoes are a flavorful, simple side that you’ll return to again and again. Ready in about 30 minutes using just a few ingredients, they come out crispy, cheesy, and elegant enough for a holiday table while still being perfect for a weeknight meal.
These potatoes are loaded with bright pesto flavor and a crisp roasted exterior. They’ve become a go-to when I need a last-minute side that feels special but comes together quickly.
The method is straightforward: toss prepared potatoes with pesto until well coated, roast on a high heat until tender and crisp, sprinkle with grated cheese, then broil briefly for a golden finish.
For a colorful vegetable-forward variation, try Roasted Vegetables with Pesto for a similar flavor profile.
I prefer sharp Pecorino Romano for the final broil because it contrasts nicely with the Parmigiano-Reggiano in the basil pesto.
These potatoes pair wonderfully with holiday mains—turkey, gravy and a variety of sides—yet they’re equally at home alongside roast chicken, steak or salmon any time of year.
Ingredients–What You Need
To make Easy Pesto-Roasted Potatoes you’ll need a short ingredient list:
- Potatoes: Almost any variety works. Red-bliss, baby Yukon gold, or fingerlings are excellent because of their thin skins and creamy flesh. When using larger potatoes like russets, peel if you prefer. Cut potatoes into uniform, bite-sized pieces so they cook evenly.
- Pesto: A savory blend of basil, garlic, pine nuts, Parmigiano-Reggiano and olive oil provides all the seasoning you need. Use store-bought or homemade pesto; add freshly ground black pepper to taste if desired.
- Pecorino cheese: For a toasted, salty finish I use grated Pecorino Romano and broil briefly. Parmesan works fine too, or you can skip the broil step and serve without melted cheese.
A full ingredient list with exact amounts appears in the recipe card below.
For another pesto-forward pasta, try Pesto Ricotta Pasta—a creamy, no-cook sauce that’s fast and satisfying.
Step-By-Step Photos & Instructions, Pro-Tips included!
Main steps to make Easy Pesto-Roasted Potatoes:
- Gather ingredients and prep the potatoes.
- Pro tip: Cut potatoes into even pieces so they roast uniformly. You can peel them or leave skins on, based on preference.
- Toss potatoes with pesto until evenly coated, then spread in a single layer on a parchment-lined rimmed sheet pan. Add a light grind of black pepper.
- Roast the potatoes uncovered until tender and crispy.
- Pro tip: Rotate the sheet pan halfway through cooking for even browning.
- Sprinkle potatoes with grated Pecorino, then broil 2–3 minutes until the cheese lightly browns, watching closely to avoid burning. Serve immediately.
- Pro tip: These are best fresh but can be made up to two days ahead and reheated at 350°F until 165°F internally.
Frequently Asked Questions
Answers to common questions about this recipe:
What is the best potato to use in this recipe?
Any potato will work, but red-bliss, baby Yukon gold and fingerlings are ideal for their thin skins and creamy texture. If using russets, you may peel them. The key is cutting pieces to a uniform size so they roast evenly.
Can I skip the last broiling step?
Yes. The potatoes are delicious without the broiled cheese. The broil simply adds a toasted, savory finish—feel free to omit it if you prefer.
Accompaniments for Easy Pesto-Roasted Potatoes
These potatoes are ideal for holidays like Thanksgiving and Christmas but versatile enough for year-round meals. They pair well with roast chicken, pot roast, chicken cutlets, grilled steak or salmon.
They also complement classic holiday sides such as roasted garlic mashed potatoes, creamed spinach, cranberry sauce, and roasted vegetables.
If you enjoy pesto with potatoes, explore other pesto recipes like baked turkey meatballs with pesto or Pesto alla Siciliana for more ways to add that bright, herb-forward flavor to your meals.
Kitchen Tools for Easy Pesto-Roasted Potatoes
Helpful tools for this recipe:
- Cutting board with a non-slip mat
- Sharp chef’s knife
- Measuring cups and spoons
- Mixing bowls for prep
- Rimmed sheet pan
- Parchment paper
- Serving utensils
If you try this recipe, please leave a comment to share how it went—I love hearing from readers.
Easy Pesto-Roasted Potatoes
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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 the oven to 400˚F and position a rack in the center.
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Prep the potatoes: peel if desired and cut into roughly 1″ pieces. Hold in cold water to prevent browning until ready to use.
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Drain the potatoes, place them in a large bowl and toss with pesto until 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 and season lightly with black pepper.
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Roast uncovered about 20 minutes, until potatoes are tender and crisp. Rotate the pan once halfway through for even browning.
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Remove from oven, switch to broil, sprinkle with grated pecorino and broil 2–3 minutes until the cheese lightly browns. Watch carefully to avoid burning. Serve immediately.
Notes
- Use any potato you like; red-bliss, baby Yukon gold and fingerlings are especially good. Cut pieces uniformly so they roast evenly.
- Best served immediately, but you can prepare up to two days ahead and reheat at 350˚F until 165˚F internal temperature.
- Pecorino gives a nice toasted finish that complements the Parmigiano in the pesto. Parmesan is an acceptable substitute or omit the broil step if preferred.