How To Make Crispy Potatoes with Pesto and Parmesan
Minimal prep and ingredients make these crispy potatoes a real winner. They’re great with just about everything and make for a no-fuss side dish.
Preparation: 5 minutes
Cooking: 35 minutes
Total: 40 minutes
Serves:
Ingredients
- 1½lbsbaby Yukon gold potatoes,quartered
- 2tbspolive oil
- ½tspkosher salt
- 3tbsppesto
- 2tbspparmesan cheese,shredded
Instructions
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Preheat oven to 425 degrees F.
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Add potatoes to a large bowl. Toss with olive oil. Sprinkle with salt. Toss again. Spread on to a large rimmed baking sheet. Roast for 20 minutes.
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Use a spatula to turn the potatoes over, and roast another 8 to 10 minutes until crispy and golden brown.
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Once the potatoes come out of the oven. Add back to the same bowl that was used earlier. Spoon in pesto, and toss to coat. Pour into desired serving dish and sprinkle with parmesan cheese.
Nutrition
- Calories: 167.51kcal
- Fat: 8.08g
- Saturated Fat: 1.52g
- Monounsaturated Fat: 3.52g
- Polyunsaturated Fat: 0.54g
- Carbohydrates: 20.58g
- Fiber: 2.64g
- Sugar: 0.91g
- Protein: 3.82g
- Cholesterol: 2.78mg
- Sodium: 291.30mg
- Calcium: 64.61mg
- Potassium: 480.33mg
- Iron: 1.15mg
- Vitamin A: 6.41µg
- Vitamin C: 22.34mg
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