Parmesan-Roasted Potatoes
Crispy roasted baby Yukon Gold potatoes coated in Parmesan cheese and finished with fresh herbs, lemon, and a kick of red pepper flakes. These golden-brown potatoes are the perfect blend of crispy exterior and creamy interior.
Ingredients
- •3 pounds baby Yukon Gold potatoes, halved
- •½ cup olive oil
- •1 to taste Kosher salt, freshly ground pepper
- •4 ounces finely grated Parmesan
- •¾ cup chopped fresh flat-leaf parsley
- •1 teaspoon finely grated lemon zest
- •1 tablespoon fresh lemon juice
- •1 teaspoon crushed red pepper flakes
Cooking Instructions
- 1.
Place a rack in upper third of oven; preheat to 400°F. Toss potatoes and oil in a large bowl; season with salt and pepper. Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl. Roast until golden brown and cooked through, 30-35 minutes. Transfer to bowl; toss with Parmesan. Return potatoes to rack and roast until Parmesan is brown and crisp, 10-12 minutes.
45 min
- 2.
Toss potatoes in same bowl with parsley, lemon juice, and red pepper flakes. Top with lemon zest just before serving.
5 min
