Take roasted fingerling potatoes to the next level with the addition of some simple, but flavourful, ingredients like pesto, garlic, crushed red pepper flakes and parmesan. These pesto potatoes are incredibly easy to prepare and would make for a delicious vegetable side dish the whole family will love!

Close-up of pesto potatoes in a dish garnished with parsley and Parmesan.

Hi friends!

Today I’m sharing another easy potato recipe with you all.

What can I say?

It’s the season for all the yummy sides, am I right?

While I do love the classics (hello roasted garlic mashed potatoes), these roasted fingerling potatoes are something extra special.

There’s hardly any prep work, but the end result is delicious!

When potatoes are roasted with pesto, the pesto gets kinda caramelly and simply scrumptious.

Trust me, those little brown bits are the bits ya wanna be eating.

Plus, “pesto potatoes” is kind of fun to say, don’t ya think?

Ingredients for Pesto Potatoes

Fingerling potatoes
Parmesan cheese (the real deal parmesan, not the powdered stuff)
Your favourite pesto, either store-bought or homemade pesto
Olive oil
Garlic
Salt
Black pepper
Crushed red pepper flakes
And any garnish you enjoy, like parsley

Ingredients for oven-roasted fingerling potatoes with pesto.

Can I Use Another Potato Instead of Fingerling?

Of course!

Fingerling potatoes were used, but you could use baby potatoes (red, purple or yellow), or even your favourite larger variety of potato (like Russet or Yukon Gold) and cut into chunks.

How To Make Them

Full details are in the recipe card below, but here are the basics:

Clean your fingerling potatoes and remove any odd bits. Cut in half lengthwise. There’s no need to peel these.
Place potatoes in a bowl and toss with Parmesan, pesto, oil, garlic, salt, pepper and crushed red pepper flakes.
Place the potatoes cut side down onto a sheet pan and roast for 20 minutes.
After 20 minutes, turn the potatoes and roast for another 15 minutes or until they’re fork-tender.

Collage of steps to make oven-roasted fingerling potatoes with pesto.

Ever have fries (or even fried chicken) and you get those little extra crispy bits, maybe in the bottom of the package?

Those.

Those are what I go for.

And these roasted fingerling potatoes get all kinds of crispy bits.

See what I’m sayin’?

Roasted pesto potatoes on a sheet pan garnished with parsley and Parmesan.

Make It a Meal!

Round things out with a main dish. Any of these mains would be lovely with pesto potatoes:

Hand holding a roasted fingerling potato.

Tips and Variations

Upon serving, a little squeeze of fresh lemon juice would be lovely. Instead of fries and vinegar, think roasted potatoes and punchy lemon.
Like mentioned previously, use another variety of potato if you don’t have fingerling potatoes on hand or prefer to use something else.
Use a large enough sheet pan so the potatoes are spread out and roast nicely.
Don’t have parsley to garnish or rather not use? Omit or use chopped chives or green onion instead.

More Easy Vegetable Sides

If you make these pesto potatoes, be sure to leave a comment below!

Pesto potatoes in a dish garnished with parsley and Parmesan.

Pesto Potatoes (Roasted Fingerling Potatoes)

Dawn | Girl Heart Food

5 from 10 votes

Print Recipe Save Recipe

Prep Time 5

Cook Time 35

Total Time 40

Course Side Dish

Servings 4 larger side servings

Ingredients

1.5 pounds fingerling potatoes
⅓ cup grated Parmesan cheese, plus more to taste for optional garnish
3 tablespoons pesto
1 tablespoon olive oil
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
pinch crushed red pepper flakes (red chili flakes)
Chopped fresh parsley, garnish to taste (optional)

Instructions

Preheat oven to 400 degrees Fahrenheit.
Clean potatoes and remove any odd bits. Cut potatoes in half lengthwise. In a large bowl, toss potatoes with Parmesan cheese, pesto, olive oil, garlic, salt, black pepper and crushed red pepper flakes until the potatoes are well coated.
Place potatoes onto a 9-inch x 13-inch (or larger) sheet pan (cut side down) in a single layer. Roast for 20 minutes.
Remove the sheet pan from the oven, turn the potatoes, then place the sheet pan back in the oven and continue to roast the potatoes for another 15 minutes or until they're fork-tender.
Transfer potatoes to a serving dish and garnish, if desired, with fresh parsley and more grated Parmesan cheese. Serve and enjoy!

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword holiday side, thanksgiving side, vegetable side dish

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!