Description
Crispy Lemony Parmesan Potatoes are everything you want from a simple potato side dish.
Ingredients
Scale
- 1½ pounds Yukon Gold potatoes, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 garlic clove, finely grated
- ½ cup parmigiano reggiano, finely grated
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- Flaky salt, for finishing
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Add 1½ pounds Yukon Gold potatoes, cut into bite-sized pieces, 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 finely grated garlic clove directly to the baking sheet. Toss until evenly coated, then spread into a single layer with as many cut sides facing down as possible. Place any large pieces of potatoes on the outside of the baking sheet, they will cook more evenly.
- Roast for 30 minutes. Flip the potatoes, then sprinkle ½ cup finely grated parmigiano reggiano evenly over the potatoes. Return to the oven for 10 more minutes, until the potatoes are deeply golden, crisp around the edges, and the cheese has melted and become lightly crispy.
- Transfer the potatoes to a serving bowl. Add 1 teaspoon lemon zest and 2 teaspoons fresh lemon juice, then gently toss to coat.
- Finish with flaky salt and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dishes
- Method: Oven