These easy Pesto roasted potatoes are packed with flavor and roasted to perfection. Crispy on the outside and soft and fluffy on the inside. Impressive enough for guests, but easy enough for a family weeknight meal.
- 1,5 kg (3 lbs.) russet potatoes, washed and peeled
- 3 tablespoons pesto, plus extra for serving
- 1 teaspoon sea salt
- ½ teaspoon course ground pepper
- ¼ teaspoon chili flakes
- ½ cups grated parmesan cheese
- zest of 1 small lemon
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Preheat the oven to 225C (450F) and line a baking sheet with parchment paper or brush with a little oil.
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Cut the potatoes into chunks, about 1,5 inches. Place the potatoes on the prepared baking sheet. Toss them well with the pesto and spices and spread out in a single layer.
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Bake the potatoes for 30-40 minutes, stir ones or twice while baking. Check the potatoes to make sure they are fully cooked through and golden and crisp on the outside.
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Sprinkle with the parmesan and bake for another couple of minutes until the parmesan is just melted.
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Toss with the lemon zest and season with a little extra sea salt. Serve immediately and enjoy!