Pesto and potatoes are one of those combinations that just makes sense, and this easy side dish proves it. Little Duos™ get roasted until golden, tossed in a vibrant homemade basil pesto, then finished with a generous coating of freshly grated Parmesan. The pesto comes together in a blender in minutes and can even be made up to eight hours ahead. Short on time? Use a good store-bought pesto and give the potatoes a five-minute head start in the microwave before roasting in the oven or air fryer. However you get there, it’s a flavor-packed side that fits right into busy weeknights and family dinners.

On-the-Go Tip

These potatoes hold their flavor beautifully at room temperature, making them a great pick for potlucks and packed dinners. Portion leftovers into lidded containers for easy lunch additions through the week, and give them a quick reheat in the oven or air fryer to bring back their roasted edges. The pesto can also be made ahead and packed separately for tossing with freshly cooked potatoes wherever you are.

Kid-Friendly Tip

Let kids help load the blender with the basil, shallots, and garlic and press the button to watch it all transform into a bright green sauce. It’s a fun way to show them how pesto is made and might just earn a new green food fan. Kids can also toss the potatoes in oil before roasting and shower the Parmesan over everything at the end. For hesitant eaters, start with a light coating of pesto and serve extra on the side.

Prep
10 mins
Cook
30 mins
Serves
8
Ingredients
7
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Equipment

  • Blender
  • Large baking sheet
  • Serving bowl

Ingredients

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  • 8 Tbsp olive oil
  • 1 cup fresh basil leaves, packed
  • 2 large shallots
  • 4 garlic cloves
  • (To taste) salt and pepper
  • (To coat) non-stick vegetable oil spray
  • 3 lbs Little Potatoes (this recipe uses Little Duos™, but you can use any variety you like!
  • 3/4 cup Parmesan cheese, freshly grated
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Instructions

  • Step 1

    Blend four tablespoons olive oil, basil, shallots, and garlic in processor until smooth.

  • Step 2

    Season basil sauce to taste with salt and pepper. (Can be made eight hours ahead. Cover and refrigerate.)

  • Step 3

    Preheat oven to 400 °F. Spray large baking sheet with nonstick spray. Toss all little potatoes with four tablespoons olive oil, salt, and pepper in large bowl to coat.

  • Step 4

    Transfer to prepared baking sheet. Roast potatoes until almost tender, about 25 minutes.

  • Step 5

    Pour basil sauce over potatoes and toss to coat, then roast for an additional 5 minutes.

  • Step 6

    Transfer potatoes to serving bowl. Add cheese and toss to coat.