The Parmesan and pesto sauce elevate these roasted Little Potatoes to a new taste dimension!

Prep
5 mins
Cook
50 mins
Serves
8
Ingredients
7
Keep screen awake while cooking

Equipment

  • Blender
  • Large baking sheet
  • Serving bowl

Ingredients

Copy Ingredients Copied!
  • 8 Tbsp olive oil
  • 1 cup fresh basil leaves, packed
  • 2 large shallots
  • 4 garlic cloves
  • (To coat) non-stick vegetable oil spray
  • 3 lbs Little Potatoes
  • 3/4 cup Parmesan cheese, freshly grated
✦
NEW · AI

Personalize This Recipe.

Want to put your own spin on this recipe? It's easy — here's how it works: Pick an AI tool from the options below (not sure which? any of them work great!) A prompt is automatically loaded with this recipe's details — no copying or setup needed Just hit send, then chat back and forth to make it your own — swap ingredients, simplify steps, make it kid-friendly, or adjust for dietary needs Using Gemini? Your prompt is automatically copied — just paste it into the chat once the window opens.

Ask ChatGPT Ask Claude Ask Perplexity Ask Gemini

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 35 minutes.

  • Step 5

    Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.

  • Step 6

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