Lemon-Parmesan Roasted Potatoes

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

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 chopped fresh parsley
  • 1/2 cup grated parmesan cheese (about 1 ounce)
Directions

Preheat the oven to 450 degrees 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.

Photograph by Con Poulos


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