Lemon-Parmesan Roasted Potatoes

These Lemon-Parmesan Roasted Potatoes are the perfect side dish for your next meal or holiday dinner.

I use yellow potatoes, tangy lemon zest, olive oil, grated parmesan cheese, garlic, and fresh herbs in this recipe. Roasting these potatoes on a sheet pan in the oven makes them crispy on the outside and tender on the inside.

These lemon-parmesan roasted potatoes are absolutely incredible. I am always looking for new ways to dress up potatoes and this recipe has quickly become a new favorite at my house. Even my husband, who was a little skeptical about cheese on potatoes, loved this tasty side dish.

I like to serve these potatoes with my tzatziki sauce. The savory and salty flavor from the parmesan cheese goes great with the refreshing cucumber dip.

These roasted potatoes are healthy because they are baked in the oven with a little bit of olive oil. There’s no butter or frying involved.

And the best part is, they’re easy to make. You don’t need to boil the potatoes before roasting them, which saves a lot of time.  

You can serve them with your favorite proteins, such as chicken, steak, fish, tempeh, or tofu. It would also taste great served alongside a salad, tofu scramble, soup, stuffed peppers, or frittata.

Lemon-Parmesan Roasted Potatoes Recipe Ingredients

Roasting potatoes in the oven is my favorite way to make potatoes because all you need is a sheet pan, some olive oil, and the right seasoning. It’s quick and they taste amazing! Here’s everything you’ll need to make these potatoes:

Potatoes: I like to use yellow potatoes for this recipe because they get nice and crispy on the outside while staying fluffy on the inside.

You can use Russet potatoes, Yukon gold, red, or baby potatoes if you prefer. They will all taste delicious, and I usually just use whatever potatoes I have in my pantry.

I like to peel my potatoes, but you can choose to leave the skin on if that’s what you prefer. Just give them a good scrub to clean them first.  

Oil: I use extra virgin olive oil for this recipe. This gives the potatoes good flavor. You can use avocado oil if you prefer.

Seasoning: I keep it super simple by using garlic powder, salt, and a pinch of freshly ground black pepper. This allows the citrusy flavor of the lemon zest and fresh herbs to really shine in this recipe.

If you want to play around with the seasoning, you can add a little dried oregano, rosemary, red pepper flakes, or Italian seasoning.

Parmesan cheese: I use freshly grated Parmesan-Reggiano for this recipe.

I haven’t tested it using pre-grated parmesan that you find in the refrigerated section of the grocery store or shelf-stable parmesan. If you do, let me know how it goes!

Lemon zest: I love the bright and tangy flavor of lemon zest. It elevates these potatoes and makes them taste amazing. I add half the lemon zest while they’re roasting and toss the potatoes with the other half right before serving.

Fresh herbs: I like using a mix of dill and fresh parsley to sprinkle on these potatoes. Dill and lemon go nicely together, but if you’re not a fan of dill, just use parsley.

I don’t recommend using dried dill or dried parsley for this recipe. You need the fresh herbs to help balance out the flavors.

How to make lemon-parmesan roasted potatoes at home

Preheat the oven to 425°F: Start by preheating the oven. Line a half-sheet pan (13”x18”) with parchment paper. Trim any excess parchment paper with scissors so it sits flush in the pan, leaving no overhang.

Dice and season the potatoes: Peel the potatoes and cut them into small, bite-sized pieces (about ½ inch chunks). Alternatively, you can cut them into wedges if you prefer.

Add your diced potatoes to a large bowl and toss with the olive oil. Then sprinkle the garlic powder, salt, half of the lemon zest, parmesan cheese, and a few grinds of black pepper, and toss again until the potatoes are evenly coated in the seasoning mixture.

Transfer the potatoes to the lined sheet pan: Spread the seasoned potatoes evenly in a single layer on the sheet pan, leaving a little space between each potato. This will help them crisp up nicely in the oven.

Bake the potatoes in a 425°F oven: Place the potatoes in the center of the preheated oven and bake them for 15 minutes.

After 15 minutes, remove the potatoes from the oven and stir them around using a spatula. Then put them back in the center of the oven and continue baking for another 15-20 minutes, or until the potatoes are crispy and golden brown.

Garnish and serve the potatoes: Toss the cooked potatoes with the other of the lemon zest. Serve sprinkled with the fresh chopped dill and parsley.

How to prep these potatoes ahead of time

You can easily prep these potatoes the night before. All you need to do is parboil the potatoes until they are almost knife-tender, drain the water, then store them in an airtight container in the fridge.

When you’re ready to bake them in the oven, remove the parboiled potatoes from the fridge and toss them together with the olive oil, garlic powder, salt, black pepper, lemon zest, and parmesan cheese.

Then transfer them to a lined baking sheet and bake them in a preheated oven for 30 minutes, stirring half-way through.

How to store and reheat leftover roasted potatoes

These lemon-parmesan roasted potatoes taste best when they’re eaten fresh out of the oven, but leftovers will keep up to 3 or 4 days.

To store: Let the potatoes cool to room temperature and store them in an airtight container in the refrigerator for up to 4 days.

To reheat: Warm the potatoes in the oven at 400°F for 10-15 minutes. Or you can warm them in an air fryer at 375°F for 4-6 minutes.

I don’t recommend heating them up in the microwave because they won’t be as crispy.

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