Take roasted fingerling potatoes to the next level with the addition of some simple, but flavourful, ingredients like pesto, garlic, chili and parmesan. These pesto potatoes are incredibly easy to prepare and would make for a delicious vegetable side dish the whole family will love!
Today I’m sharing another easy potato recipe with you guys.
What can I say?
It’s the season for all the yummy sides, am I right?
While I do love the classics, hello garlic mash, 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’ are kinda 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
- Black pepper
- Chili flakes
- And any garnish you enjoy, like parsley
Can I Use Another Potato Instead of Fingerling?
Fingerling potatoes were used, but you could opt for 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.
- Give the potatoes are little pat with a clean tea towel or paper towel to remove excess moisture Then, place in a bowl and toss with Parmesan, pesto, oil, garlic, salt, pepper and chili flakes.
- Place the potatoes cut side down onto a baking sheet and roast for about 20 minutes.
- After 20 minutes, carefully turn the potatoes and roast for another 15 minutes or until they’re fork tender.
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Ever have fries (or even fried chicken) and you get those little extra crispy bits, maybe in the bottom of the package?
Those are what I go for.
And these roasted fingerling potatoes get all kinds of crispy bits.
See what I’m sayin’?
Make It A Meal!
Round things out with a main dish. Any of these would be lovely:
Tips & Variations for Making This Potato Side Dish
If you want vegan potatoes, ensure you use a vegan pesto and omit the parmesan.
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 above, opt for another variety of potato if you don’t have fingerling potatoes on hand or prefer to use something else.
Use a large enough baking sheet so the potatoes are spread out. Don’t pile them on top of each other because they’ll ‘sweat’ rather than roast.
Don’t have parsley to garnish or rather not use? Omit or use chopped chives or green onion instead.
More Easy Vegetable Sides
Hope you love this fingerling potato recipe as much as we do!
If you make these pesto potatoes, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
Pesto Potatoes (roasted fingerling potatoes)
- 1.5 pounds fingerling potatoes , cut in half, lengthwise
- ⅓ cup Parmesan cheese , grated (plus more for garnish)
- 3 tablespoons pesto
- 1 tablespoon olive oil
- 2 cloves garlic , minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- pinch red chili flakes
- Fresh parsley , roughly chopped (garnish, optional)
- Preheat oven to 400 degrees Fahrenheit.
- Clean potatoes and cut in half lengthwise. Pat dry of any excess moisture with a clean tea towel or paper towel. Toss with remaining ingredients in a bowl.
- Spread out onto a 9-inch x 13-inch (or larger) sheet pan (cut side down). Roast 20 minutes.
- Carefully turn and roast another 15 or until potatoes are fork tender.
- Garnish with fresh parsley and more Parmesan cheese, if desired. Enjoy!
- If you want vegan potatoes, ensure you use a vegan pesto and omit the parmesan.
- 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 above, opt for another variety of potato if you don’t have fingerling potatoes on hand or prefer to use something else.
- Use a large enough baking sheet so the potatoes are spread out. Don’t pile them on top of each other because they’ll ‘sweat’ rather than roast.
- Don’t have parsley to garnish or rather not use? Omit or use chopped chives or green onion instead.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.