Crispy Potatoes with Pesto

Crispy Potatoes with Pesto is my new favorite way to roast potatoes!  The extra little 30-second hack that I explain shortly is what allows them to get so crisp while keeping the insides soft.

Layer these crispy morsels over homemade Pesto Sauce (store-bought is fine too) for a delicious side dish to any entrée!

First steam the potatoes until they are just tender, about 15 minutes.  Drain any extra water from the pan and transfer the potatoes back to the hot pan without the steamer basket.

Swirl the pan VIGOROUSLY to bang up the potatoes.  What I mean by that is that the peels will start to loosen.  Once they are roasted with olive oil and salt, these banged up edges get crisper than they would if you hadn’t swirled them.  That’s the hack!

Roast the potatoes for 35 to 45 minutes of until they are golden, crispy and puffy, turning them every so often.

Spoon the pesto on a serving platter, arrange the potatoes over top and season with flaky sea salt and freshly ground pepper.  You can also drizzle the pesto over top if you prefer.

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Lastly, if you make Crispy Potatoes with Pesto, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Crispy Potatoes with Pesto

Makes: 2 servings

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes


  • 2 pounds Yukon gold potatoes, peeled and halved
  • Extra-virgin olive oil
  • Kosher salt
  • Flaky salt and freshly ground pepper
  • Pesto (homemade or store-bought)


Heat the oven to 425°F. Place the potatoes in a steamer basket with a couple inches of water at the bottom of the pan. Cover with its lid and steam over high heat until they are slightly tender when pierced with a sharp knife, 12 to 15 minutes.

Drain any remaining water from the pan, then transfer the hot potatoes back to the pan without the steamer basket. Vigorously swirl the pan to bang the potatoes up off the heat. This will only take a few minutes. When they look scuffed (look at my photo in the blog post), transfer them to a baking pan. Generously drizzle them with oil, season with a pinch of salt, and toss to coat.

Roast the potatoes for 35 to 45 minutes, until golden, crispy, and puffed. After the 25-minute mark, turn the pieces as needed every 5 or so minutes for even browning.

Transfer the potatoes to a plate. Season with flaky salt and pepper. Spoon the pesto on top, or spread pesto on platter with potatoes on top.


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    Recipe Reviews

    • Shelley Walker

      I’m definitely going to try those potatoes!

      • Francine

        Yes! They are delicious!

    • Shelley

      I made the crispy Potatoes with Pesto last night and they were delicious. In my 65 years I have never had luck making patatoes that are crispu on the outside and tender on the inside. It’s never too late too learn! Thanks Fancy Pants.

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