Description
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
Ingredients
Units
Scale
- 1.5 pounds yellow potatoes, peeled and cut into bite-sized pieces (Note 1)
- 2 tablespoons extra virgin olive oil
- Zest of 1 lemon, divided
- 1/3 cup freshly grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- Fresh ground black pepper to taste
- 1 tablespoon fresh chopped dill
- 1 tablespoon fresh chopped parsley
Instructions
- Preheat the oven to 425°F and line a large, rimmed baking sheet with parchment paper. Cut the parchment paper to fit inside the pan so there is no overhang.
- Peel the potatoes and cut them into bite-sized pieces. In a large bowl, toss together the potatoes and olive oil. Then toss them again with half of the lemon zest, garlic powder, salt, parmesan cheese, and a few grinds of black pepper until the potatoes are evenly coated.
- Transfer the potatoes to the lined baking sheet and spread into a single layer. Bake in the center of the preheated oven for 15 minutes.
- Remove the baking sheet from the oven and use a spatula to toss the potatoes around, then put back in the oven to continue baking for another 10-20 minutes or until the potatoes are golden brown.
- Toss the roasted potatoes with the other half of the lemon zest and serve sprinkled with the fresh dill and parsley. Enjoy!
Notes
- I like to peel my potatoes, but you can leave the skin on if you prefer. You can use Russet, Yukon gold, red, or baby potatoes if desired.
- Keep it vegan by using 1 tablespoon of nutritional yeast instead of the parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American