My best friend brought these to the potluck, and I could not believe how easy they are. Only 2 ingredients!

These oven baked 2-ingredient pesto roasted potatoes are the kind of dish you bring to a potluck and everyone thinks you fussed, when really you just tossed two pantry staples together. A good friend of mine showed up with a pan of these once, and I honestly couldn’t believe they were that simple. The potatoes get crispy and golden on the outside, soft in the middle, and the jarred basil pesto does all the heavy lifting for flavor—garlic, herbs, and cheese in one scoop. This is a no-fuss, weeknight-friendly recipe that still feels special enough for company.

Serve these pesto roasted potatoes hot, straight from the baking sheet, with grilled or baked chicken, pork chops, or simple roasted sausages. They’re also lovely alongside a green salad or steamed green beans for a lighter meal. For potlucks, I like to set the pan in the center of the table with a big spoon so people can help themselves. If you’re doing a brunch spread, they pair nicely with scrambled eggs or frittata. A little extra pesto on the side for dipping never hurts, and a squeeze of lemon over the top can brighten everything up if you like.

Servings: 4

2 pounds russet or Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes

Preheat your oven to 425°F (220°C). Line a large, well-used baking sheet with parchment paper if you want easier cleanup, or lightly oil it to help with crisping.

Scrub the potatoes well and pat them dry with a clean towel. Cut them into even 1/2-inch cubes so they cook at the same rate and get those nice crispy edges.

Add the diced potatoes to a large mixing bowl. Spoon the basil pesto over the top. Use a spatula or your hands to toss until every piece is well coated; take a moment to scrape the bottom of the bowl so no potatoes are left plain.

Spread the pesto-coated potatoes out on the baking sheet in a single layer, making sure they are not piled on top of each other. The more space they have, the crispier they’ll get.

Place the baking sheet on the middle rack and bake for 20 minutes. Then carefully remove the pan and use a spatula to flip and toss the potatoes so new sides are exposed to the hot pan.

Return the potatoes to the oven and bake for another 15 to 20 minutes, or until the edges are deeply golden brown and crisp and the centers are tender when pierced with a fork. Total time will be about 35 to 40 minutes, depending on your oven and the size of your dice.

Let the potatoes rest on the baking sheet for 3 to 5 minutes; this helps them set and crisp just a bit more. Serve directly from the pan or transfer to a serving dish, scraping any extra pesto and browned bits from the sheet over the top.

If you have picky eaters, you can roast half the potatoes plain on one side of the sheet and coat the other half in pesto, then gently keep them separate on the pan. For a slightly milder flavor, use a lighter hand with the pesto at first—start with 1/4 cup, then toss in a bit more after baking if you want extra flavor. You can swap in red pesto or sun-dried tomato pesto for a different twist while still keeping it a true 2-ingredient recipe. If you need these to be dairy-free, choose a vegan pesto from the store. For extra crispiness, soak the diced potatoes in cold water for 20 minutes, then drain and dry very well before tossing with pesto. Leftovers reheat nicely in a hot oven or air fryer; just spread them on a baking sheet and roast at 400°F until warmed through and re-crisped.