1-First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

2-Second, wash and halve the baby potatoes to make sure they roast evenly and develop that desirable crispy texture.

3-Third, toss the potatoes in a bit of oil if needed, along with salt and pepper, to coat them well and enhance their natural flavors before roasting.

4-Fourth, spread the potatoes on the baking sheet in a single layer so they have room to brown properly without steaming.

5-Fifth, roast them in the oven for about 30-35 minutes, flipping halfway through to get those golden edges on all sides.

6-Sixth, take the potatoes out and mix in the pesto right away while they’re hot, helping it cling and infuse deeply.

7-Seventh, sprinkle on the grated Parmesan and pop them back in for another 5-7 minutes to let the cheese melt and crisp up.

8-Final step, serve them warm with an optional squeeze of lemon for a fresh twist, and feel free to add vegan or gluten-free swaps as needed.