Skip to main content

Tricolor Potatoes with Pesto and Parmesan

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

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.

In this article:

Continue reading below

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.