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Tricolor Potatoes with Pesto and Parmesan

Tricolor Potatoes with Pesto and Parmesan

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant vegetarian side dish features a colourful medley of red-skinned, Yukon Gold, and purple potatoes, making it a visual highlight for any dinner table. By roasting the potatoes until tender and then finishing them with a fragrant, homemade basil sauce, you achieve a deep savoury flavour that perfectly complements the natural sweetness of the heritage varieties. It is an effortlessly elegant way to elevate the humble roast potato into something rather special.

Perfect for Sunday lunches or as a hearty accompaniment to grilled halloumi or roasted vegetables, these tricolour potatoes are as nutritious as they are attractive. The addition of freshly grated Parmesan provides a salty, golden crust that binds the fresh pesto to the crisp potato skins. This recipe is naturally gluten-free and can be easily adapted for vegans by using a hard plant-based cheese alternative.

Ingredients for Tricolor Potatoes with Pesto and Parmesan

8 tablespoons olive oil
1 cup (packed) fresh basil leaves
2 large shallots
4 garlic cloves
Nonstick vegetable oil spray
675g red-skinned new potatoes
675g Yukon Gold potatoes (each about 1 1/2 inches in diameter)
450g purple potatoes (each about 1 1/2 inches in diameter)
90g freshly grated Parmesan cheese

How to make Tricolor Potatoes with Pesto and Parmesan

Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)

Preheat oven to 204°C. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. 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.

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

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