This recipe makes a delicious Italian inspired potato dish.

This recipe is a wonderful way to use your leftover boiled potatoes.  In fact, it’s worth cooking a few extra potatoes just to have the leftovers so you can make this ultimate comfort food.

You can use pecorino Romano cheese, or Grana Padana—both of these are great options. I have also served this dish as a tasty little snack or treat by first making a slightly spicy but simple tomato sauce in the bottom of the serving dish with the potatoes piled up on top and then drizzled with the pesto.

10 mins
30 mins


  • Microwave-safe container
  • Stainless steel bowl
  • Baking sheet


  • 1 lb Little Potatoes
  • 3/4 cup Parmesan cheese
  • 1 jar your favorite pesto
  • 3 1/2 tsp butter, melted
  • 1 tsp parsley, chopped
  • (To taste) salt and pepper


  • Step 1

    Partially cook the potatoes in a microwave-safe container with a lid and a tablespoon of salted water for approximately 3 to 5 minutes. Drain and allow to cool.

  • Step 2

    Once cooled, cut in half. Place into a clean stainless steel bowl and drizzle with the melted butter. Sprinkle on the Parmesan. Toss until all the potatoes are covered with butter and Parmesan.

  • Step 3

    Place on a non-stick baking sheet and bake in a hot 425 ºF oven for approximately 20 to 30 minutes. Turn the potatoes at least once while cooking.

  • Step 4

    Once the potatoes are golden brown and the cheese has crisped, remove from the oven and place into a serving dish.

  • Step 5

    Drizzle with your favorite pesto to complete this dish.