Lemon Parmesan Roasted Potatoes

By á-172

Parmesan gives these lemon roasted potatoes a nice crispy crunchy exterior to contrast the softer interior. This recipe is a great way to spice up boring potatoes!

Ingredients

• 1 1/2 pounds baby Yukon gold potatoes, halved
• 1 1/2 pounds baby red-skinned potatoes, halved
• Kosher salt
• 4 cups cubed day-old sourdough bread (crusts removed)
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, grated
• 2 teaspoons finely grated lemon zest, plus wedges for serving
• Freshly ground pepper
• 1/4 cup fresh parsley, chopped
• 1/2 cup parmesan cheese, grated (about 1 ounce)

Preparation

Step 1

Preheat the oven to 450°F.

Put the potatoes in a large pot and cover with cold water by 1-inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.

Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.

Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.