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Home » Recipes » Sides and Sauces

Tender Pesto Potatoes with Garlic and Parmesan

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Modified: Jul 29, 2025 · Published: Jul 18, 2025 by AmyG · This post may contain affiliate links · Leave a Comment

This Pesto Potatoes recipe is the kind of side dish that effortlessly steals the spotlight. These tender baby potatoes are roasted until perfectly soft, then tossed in a rich basil pesto with just the right amount of garlic and parmesan.

It's a simple yet flavour-packed recipe that pairs beautifully with grilled meats, roasted chicken, or even a fresh green salad.

Pair my pesto potatoes recipe with my Italian Pork Braciole recipe, Italian Chicken Cutlets or my Veal Piccata recipe.

Visit my recipe box for some more great recipe ideas inspired by Italian tradition!

Pesto potatoes in a white bowl.
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  • Here's Why You'll Love this Dish
  • Did you know?
  • Ingredients
  • How to Make Pesto Potatoes with Garlic and Parmesan
  • Top Tips
  • Answers to Commonly Asked Questions
  • Main Dishes to Serve with Your Side
  • Recipe Details
  • Top Tips
  • PIN it for later here
  • Food Safety
  • Comments

Here's Why You'll Love this Dish

You'll love this recipe for pesto potatoes because:

  • quick and easy requiring minimal preparation and ready in 30 minutes
  • full of flavor using a delicious store bought or homemade basil pesto sauce
  • can be easily transformed into a salad for barbecues and picnics
  • make ahead friendly tasting great hot or cold
  • pairs well with many meat dishes

Craving that fresh, vibrant pesto flavor? You can easily make it from scratch at home! Try my classic homemade pesto sauce recipe for a bold and fragrant boost to your meals, or if you're avoiding dairy, my dairy-free vegan pesto sauce recipe is just as rich and satisfying without the cheese. Either one is perfect for pastas, pizzas, sandwiches, and more and they only take minutes to whip up.

This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.

Did you know?

Fresh basil tastes different when it's cooked compared to it's raw state.

It is fragrant no matter if it's cooked or used raw.

Pesto sauce can be made with fresh basil, parsley or your favorite fresh herb and is usually added to your food after it has been cooked but before serving.

Fresh homemade pesto sauce using Genovese basil, garlic, pine nuts, Parmesan cheese and olive oil is the most common.

You can also make a dairy free pesto sauce that tastes pretty close to traditional Italian pesto.

Ingredients

This pesto potato side dish comes together with Parisienne potatoes, olive oil, garlic, salt and pepper and store bought or homemade pesto sauce.

For exact measurement details and directions see recipe card...

How to Make Pesto Potatoes with Garlic and Parmesan

Preheat oven to 375℉. Prepare a baking sheet and line it with parchment paper.

Parisienne potatoes in a bowl tossed with oil, garlic salt and pepper.

Place potatoes in a large bowl and add olive oil, garlic, salt and pepper. Mix well.

Raw Parisienne potatoes on a baking sheet lined with parchment paper.

Bake for 30 to 35 minutes or until golden and soft inside. (use a fork to check if the potatoes are done. If the fork goes in easily then they are done)

Cooked Parisienne potatoes on a baking sheet lined with parchment paper.

Remove from oven and place in a large bowl.

Roasted parisienne potatoes in a white bowl

Add pesto sauce to the potatoes and mix well. Add more pesto sauce if needed. Serve immediately.

Storage:

Leftover pesto potatoes can be stored in an airtight container and refrigerated for up to 3 days.

You can reheat the potatoes in the microwave, however note that it will change the flavor of the pesto. You can eat it cold as a salad.

Top Tips

Pesto Sauce - to preserve the flavor of your pesto sauce, add it after your potatoes have been cooked and before serving.

Answers to Commonly Asked Questions

Are pesto potatoes served hot or cold?

They're most often served warm, but they're also delicious at room temperature - perfect for picnics and summer sides.

What kind of potatoes work best for pesto potatoes?

Waxy potatoes like yellow or red potatoes hold their shape best. Avoid starchy types like russets unless roasting to a crisp.

Are pesto potatoes gluten-free?

Yes, as long as your pesto is gluten-free. Always double-check the label or use homemade pesto to be sure.

Main Dishes to Serve with Your Side

Looking for other recipes like this? Try these:

  • Penne Pasta with Sunday Sauce in a white bowl
    Classic Sunday Sauce Recipe from Nonna's Kitchen
  • Sausage Tortellini Soup in a bowl
    Quick and Easy Hearty Sausage Tortellini Soup
  • crispy prosciutto pasta in a skillet
    Easy to Make Crispy Prosciutto Pasta
  • roast chicken stuffed under the skin in a black roasting pan
    Stuffed Chicken Sicilian Style from My Mother's Kitchen

Recipe Details

Pesto potatoes in a white bowl.

Tender Pesto Potatoes with Garlic and Parmesan

https://easyhomemaderecipes.ca
AmyG
This Pesto Potatoes recipe is the kind of side dish that effortlessly steals the spotlight. These tender baby potatoes are roasted until perfectly soft, then tossed in a rich basil pesto with just the right amount of garlic and parmesan.
It's a simple yet flavour-packed recipe that pairs beautifully with grilled meats, roasted chicken, or even a fresh green salad.
Pair my pesto potatoes recipe with my Italian Pork Braciole recipe, Italian Chicken Cutlets or my Veal Piccata recipe.
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Prep Time 5 minutes mins
Cook Time 35 minutes mins
Course Side Dish
Cuisine Italian
Servings 6
Calories 102 kcal

Equipment

  • baking sheet
  • spatula

Ingredients
  

  • 2 lbs Parisienne potatoes or regular potatoes, peeled and cut
  • 3 tbsp olive oil
  • 2 cloves garlic chopped
  • salt and pepper to taste
  • 4 tbsp pesto sauce or more

Instructions
 

  • Preheat oven to 375℉. Prepare a baking sheet and line it with parchment paper.
  • Place potatoes in a large bowl and add olive oil, garlic, salt and pepper. Mix well.
    2 lbs Parisienne potatoes, 3 tbsp olive oil, 2 cloves garlic, salt and pepper to taste
  • Bake for 30 to 35 minutes or until golden and soft inside. (use a fork to check if the potatoes are done. If the fork goes in easily then they are done)
  • Remove from oven and place in a large bowl. Add pesto sauce to the potatoes and mix well. Add more pesto sauce if needed. Serve immediately.
    4 tbsp pesto sauce

Notes

Top Tips

Pesto Sauce - to preserve the flavor of your pesto sauce, add it after your potatoes have been cooked and before serving.

Nutrition

Serving: 1Calories: 102kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 94mgPotassium: 4mgFiber: 0.2gSugar: 0.3gVitamin A: 202IUVitamin C: 0.3mgCalcium: 18mgIron: 0.1mg
Keyword Basil Pesto Sauce, garlic potatoes, side dish
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Pesto potatoes in a white bowl PIN

Food Safety

Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.

Remember to:

  • Not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.

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Hey, I'm Amy! And I'm so happy you're here!! So many of my favorite memories in life seem to take place around the table, especially when surrounded by the people I love. And of course, all the better when nourished by some seriously delicious food.

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