5 Ingredient Pesto Parmesan Potatoes Packed with Flavor
When it comes to my kitchen repertoire, there are very few dishes that I actually keep rotating. I have a salad recipe, an afternoon snack (10x better than avocado toast) and a green smoothie that fuels most of my mornings. Everything else I eat is either some kind of experiment or a bunch of ingredients that I have on hand and can turn into bowls or are the result of what I crave that day. So when I find a recipe that I make not only many times over the course of a year but many times within a month, you know it has to be a good recipe. Enter my five-ingredient parmesan pesto potatoes.
Of course, we’re deep into potato season, and I couldn’t be happier about that. It’s all about smooth mashed potatoes and caramelized sweet potatoes, but I’m here to talk about baked potatoes. On their own, a baked potato is pretty good. The crispy golden brown texture and butter inside are hard to beat, but when I think about potatoes, all of them want to use them as a blank canvas. By using a handful of ingredients packed with flavor, these potatoes go from really good to really great.
The best part about this recipe is that you can use any type of potato you have on hand. I used a bunch of different varieties: Yukon gold, fingerlings and tiny potatoes. With a few slicing tricks, these will all roast together on a paper tray and be ready to plate at once. For the baby potatoes, I keep the tubers whole. You can halve it if you like, or halve it, but I love having the caramelized skin in the oven with these. For the fingerlings, I simply cut them in half cross-section so the insides can be crispy on the paper tray.
And for me, the star of these potatoes is Yukon gold. Since they are larger than other varieties of potatoes, I not only cut them in half, but I also cut them in half, but Hasselback sliced them thinly so that the heat could pass through the potatoes more easily and cooked them at the same time as the other potatoes on the tray. Plus, this allows the pesto coating to seep into the potatoes and add more flavor.
Speaking of, let’s chat pesto. I used store buy. Yep, all about a shortcut here. Plus, there are so many great varieties of pesto today just as good as homemade. If you make a great homemade version, more power is available to you, but for the sake of ease here, there’s no judgment in using what’s in the jar.
To serve, I added a little caramel powder and toasted garlic to add the mild, savory sweetness of the cheese, and the zingy lime helps cut the fat of the potatoes and cheese. I definitely just stood on my kitchen island and ate these potatoes straight away on a tray for dinner—no shame in that game!
Whether you’re serving these as a side dish to a Sunday roast or on your Thanksgiving table, I guarantee these will repeat themselves in your kitchen.