Chunky Potatoes with Cheese Garlic and Pesto
Elevate your side dish game with these Chunky Potatoes with Cheese, Garlic, and Pesto—a mouthwatering recipe that’s bursting with bold flavors and textures! Featuring golden roasted Russet potato chunks, tossed in fragrant garlic and rich olive oil, then smothered in vibrant pesto and a luscious blend of Parmesan and mozzarella cheeses, this dish delivers comfort and sophistication in every bite. Ready in under an hour, it’s perfect for a weeknight dinner or a dazzling addition to your next gathering. Topped with fresh parsley for a burst of color, these cheesy, garlicky potatoes pair beautifully with roasted meats, grilled vegetables, or a crisp salad. Ideal for when you want a hearty, flavorful, and unforgettable side that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 cup Pesto
- 0.5 cup Parmesan cheese
- 0.5 cup Mozzarella cheese (shredded)
- 2 tablespoons Fresh parsley (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Wash and peel the potatoes. Cut them into large, chunky cubes (about 1 to 1.5 inches).
Place the potato chunks in a large pot of salted water and bring to a boil. Cook for 10 minutes until the potatoes are slightly tender but not fully cooked. Drain thoroughly and set aside.
In a large mixing bowl, combine olive oil, minced garlic, salt, and black pepper. Toss in the parboiled potatoes and coat evenly.
Spread the potatoes out in a single layer on the prepared baking sheet. Roast for 20 minutes, flipping halfway through, until golden and crisp on the surface.
Remove the potatoes from the oven and transfer them back into the mixing bowl. Add the pesto and gently toss until the potatoes are well-coated.
Sprinkle the Parmesan cheese and shredded mozzarella over the coated potatoes. Return them to the baking sheet.
Place the baking sheet back into the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with freshly chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 104 mg | 34% | |
| Sodium | 3521 mg | 153% | |
| Total Carbohydrate | 279.6 g | 102% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 14.4 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1124 mg | 86% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 7001 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
