Pesto Roasted Potatoes with Pine Nuts
Creamy roasted potatoes tossed with fresh basil pesto and toasted pine nuts, finished with sharp Parmesan cheese. The pesto clings to the potatoes as they roast, creating crispy edges and infusing them with garlic and herb flavor. A vibrant, elegant side dish that works equally well alongside grilled fish, roasted chicken, or vegetarian meals.
Steps
Before you start
- Preheat your oven to 425°F (220°C)
- Pat potatoes dry after cutting—moisture prevents browning
- Have pesto ready (homemade or store-bought)
Toast the pine nuts
- Heat a small skillet over medium-low heat.
- Add the pine nuts and toast, stirring frequently with a wooden spoon, for 4 to 5 minutes until fragrant and light golden brown.
- Transfer to a small plate and set aside.
- Pine nuts toast quickly and can burn, so watch them closely.
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Ready when: Pine nuts are light golden brown and fragrant
Tip: Toast pine nuts in a dry pan—they contain enough natural oils. Watch carefully as they burn easily.
Prepare and season potatoes
- Pat the halved and quartered potatoes thoroughly dry using a kitchen towel or paper towels.
- Place them in a large bowl and drizzle with the 3 tablespoons (45 ml) of olive oil, then sprinkle with the kosher salt and a few grinds of black pepper.
- Toss well, ensuring every piece is lightly coated with oil and seasoning.
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Ready when: All potatoes are evenly coated with oil and salt
Tip: Don't skip drying the potatoes—even a little moisture will steam them instead of browning them.
Roast potatoesOven 425°F / 220°C
- Spread the seasoned potatoes in a single layer on a large rimmed baking sheet.
- Roast in a preheated 425°F (220°C) oven for 25 to 30 minutes, stirring once halfway through, until the cut sides are golden brown and the flesh is fork-tender.
- The potatoes should have some browning and caramelization but should not be fully cooked through just yet—they will continue to soften as they cool slightly and absorb the pesto.
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Ready when: Cut sides are deep golden brown, potatoes are just fork-tender but still hold their shape
Tip: Stir halfway through for even browning. Remove them while they still have a slight firmness—they will soften as they rest.
Toss with pesto
- Remove the baking sheet from the oven and pour the 0.5 cup (120 ml) of basil pesto over the hot potatoes.
- Using the wooden spoon or a rubber spatula, gently toss the potatoes until every piece is coated with pesto.
- The heat will warm the pesto and help it cling to the potatoes.
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Ready when: Potatoes are evenly coated with pesto
Tip: Work quickly while the potatoes are still hot so the pesto coats them thoroughly, but gently to avoid breaking them apart.
Rest and finish
- Let the pesto-coated potatoes rest on the baking sheet for 5 minutes.
- This allows the flavors to meld and any excess pesto to be absorbed.
- Scatter the toasted pine nuts over the top and finish with the grated Parmesan cheese.
- Season with an additional pinch of black pepper if desired, and serve warm or at room temperature.
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Ready when: Potatoes have absorbed pesto, cheese is scattered on top
Tip: Add the pine nuts and cheese just before serving to keep the nuts crispy and the cheese from melting too much.
Good to know
Tips
- Toast the pine nuts separately in a dry skillet before they go into the oven—this concentrates their flavor and prevents them from getting lost or burned during roasting.
- Pat the potatoes completely dry before tossing with oil; even a little water on the surface will create steam and prevent browning.
- If your pesto is very thick or oil-heavy, thin it slightly with a tablespoon of warm water or lemon juice before tossing so it coats the potatoes evenly.
- Serve warm or at room temperature—this dish is equally delicious either way and makes a great make-along side for entertaining.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8 to 10 minutes until warmed through, or enjoy at room temperature. Do not freeze, as the pesto and potatoes do not reheat well after freezing.
Substitutions
- fresh basil pesto (homemade or store-bought) → Sun-dried tomato pesto or arugula pesto. Both provide a similar herby coating and work beautifully with roasted potatoes. Adjust the amount to taste.
- pine nuts → Toasted walnuts or sliced almonds. Pine nuts are traditional, but walnuts add earthiness and almonds offer a milder crunch. Toast them the same way.
- Parmigiano-Reggiano cheese, finely grated → Pecorino Romano or aged Asiago. Both cheeses are sharp and pair well with pesto. Pecorino is slightly more peppery; Asiago is nuttier.
- baby potatoes (yellow or red, mixed sizes) → Yukon Gold or Red Bliss potatoes, cut into 1-inch cubes. Either variety will roast beautifully, though they may take 2 to 3 minutes longer. Avoid russets as they will break apart.
