Preheat your oven to 400° F (200° C). Spray a rimmed baking sheet with cooking spray or line it with foil for easy cleanup.

In a large mixing bowl, toss the washed baby potatoes with pesto, kosher salt, and fresh ground black pepper until each potato is well-coated.

Spread the seasoned potatoes into an even layer on the prepared baking sheet. Roast for about 20 minutes until they start to become tender.

After 20 minutes, sprinkle the grated parmesan cheese over the potatoes. Return them to the oven and bake for another 5-10 minutes until golden brown and crispy.

Once roasted, squeeze the juice of half a lemon over the hot potatoes.

Transfer your roasted potatoes to a serving plate or bowl, drizzling extra pesto on top along with additional parmesan cheese if desired. Serve warm.