Pesto Potatoes

A Simple Side Dish that Packs Big Flavor

If you’re looking for a simple yet incredibly flavorful side dish, these Pesto Potatoes are the answer! Crispy on the outside, tender on the inside, and bursting with cheesy, nutty, herby flavor—this recipe is one you’ll have on frequent repeat.

I first made these when I needed a quick side for some steak we were grilling one night. I had a few potatoes, a jar of pesto, and some Parmesan cheese left over from other meals that week. I figured, why not toss them all together and see what happens? Well, let me tell you—it was an instant hit! They were so easy to make, and packed with flavor! Now, I make these potatoes all the time, whether I’m cooking up a fancy meal or just want an easy, delicious side dish. Sometimes I dip them in ranch or sour cream for extra flavor, but honestly, they’re perfect on their own.

Ingredients for Pesto Potatoes

This dish looks impressive, but it comes together in no time with just a few ingredients:

• Potatoes – Russets are my go-to, but red, baby, or Yukon gold potatoes work great too.
• Pesto – Homemade is always best! (More on that, in a sec.) But a good-quality store-bought pesto—like the one from Costco—works perfectly too.
• Parmesan Cheese – Adds so much savory flavor that you don’t even need extra salt.
• Olive Oil – Helps the potatoes crisp up nicely while roasting.

Pesto Perfection: Homemade vs. Store-Bought

Pesto can be traced back to ancient Rome, but “modern” pesto, as we know it, originated in Genoa, Italy, where Giovanni Battista Ratto documented the recipe in his 1863 book, La Cuciniera Genovese. Pesto is traditionally made with fresh basil, olive oil, pine nuts, and Parmesan cheese. For these potatoes, you can absolutely use store-bought (I like to use the pre-made option found in the refrigerated section at Costco). But if you have a few extra minutes, try my homemade pesto recipe! It’s super simple:

• Fresh basil leaves
• Whole garlic cloves
• Pine nuts
• A good food processor or blender

Trust me, the fresh flavor is worth it.

Roasting vs. Grilling Pesto Potatoes

Roasting:

This is my go-to method. Just spread the potatoes on a baking sheet and roast at 450°F for about 30 minutes. They turn out crispy on the outside and perfectly soft inside.

Grilling:

During the summer, I love wrapping these in foil and cooking them on the grill. Just place them over medium heat and let them cook until they break apart easily and are fork-tender. Super easy and no need to heat up the house!

Add Extra Flavor

• Squeeze some fresh lemon juice over the potatoes right before serving for a bright, citrusy kick.
• Sprinkle with a dash of sea salt and toss in a teaspoon of black pepper to enhance the flavors.
• Drizzle with a little extra virgin olive oil for even more richness.
• Toss in some red pepper flakes if you like a little heat

How to Store and Reheat Pesto Potatoes

If you have leftovers (which is rare in my house!), here’s how to store them:

• Let them cool completely before transferring to an airtight container.
• Store in the refrigerator for up to 5 days.
• Reheat on a baking sheet in the oven until warm, or microwave individual servings in a microwave-safe bowl.

(Pro tip: These don’t freeze well, so enjoy them fresh!)