The Recipe Critic · by Nicole Leggio
Crispy Potatoes with Pesto and Parmesan
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 9%
CARBS 21G53% OF CAL
2G FIBER16G OTHER3G TOTAL SUGAR
FAT 8G45% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy oven-roasted potatoes tossed with store-bought basil pesto and topped with parmesan. Simple, flavorful, and versatile enough to pair with almost any main dish.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 ½ pounds quartered baby Yukon gold potatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 3 tablespoons pesto
- 2 tablespoons shredded parmesan cheese
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 9%
CARBS 21G53% OF CAL
2G FIBER16G OTHER3G TOTAL SUGAR
FAT 8G45% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 223mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 597mg
- Calcium
- 61mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 223MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.