Parmesan-Roasted Potatoes

By ezunich

Ingredients

• 3 lbs baby Yukon Gold potatoes, halved
• 1/2 cup olive oil
• Kosher salt and freshly ground black pepper
• 4 oz. finely grated Parmesan
• 1 tsp chopped fresh flat-leaf parsley
• 1 tsp finely grated lemon zest
• 1 tbs fresh lemon juice
• 1 tsp crushed red pepper flakes

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Place a rack in upper third of oven; preheat to 400°. 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.

Toss potatoes in same bowl with parsley, lemon juice, and red pepper flakes. Top with lemon zest just before serving.