Step 1: Preheat your oven to 425°F (220°C).
Step 2: Rinse the quartered baby Yukon gold potatoes under cold water and pat them dry.
Step 3: In a large mixing bowl, combine the potatoes, olive oil, and kosher salt. Toss until well-coated.
Step 4: Line your baking sheet with parchment paper and spread the potatoes in a single layer.
Step 5: Roast the potatoes for about 20-25 minutes, flipping halfway through.
Step 6: Drizzle pesto over the hot potatoes and sprinkle with shredded Parmesan. Toss gently to combine.
Step 7: Transfer to a serving dish and serve hot.
