Parmesan-Roasted Potatoes

By bjlazyl

Ingredients

• 3 pounds baby Yukon Gold potatoes, halved
• 1/2 cup olive oil
• Kosher salt, freshly ground pepper
• 4 ounces finely grated Parmesan
• 3/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon crushed red pepper flakes

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 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.

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