Some say “po-tay-to,” others say “po-ta-to,” but no matter how you say it, everyone will agree there is no wrong way to enjoy Lemon-Parmesan Roasted Potatoes! This flavorful side allows two kinds of everyone’s favorite starch, gold and red potatoes, to take the stage. They’re coated in a savory, zesty bread crumb mixture and melty, gooey parmesan cheese. Ahh, so tasty. With their delicious crispiness and golden-brown deliciousness, Lemon-Parmesan Roasted Potatoes are sure to bring everyone together!
Ingredients
- 1 1/2 pounds of baby Yukon gold potatoes, halved
- 1 1/2 pounds of baby red-skinned potatoes, halved
- kosher salt, to taste
- 4 cups sourdough bread, day-old, crust removed, and cubed
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, grated
- 2 teaspoons lemon zest, finely grated, plus wedges for serving
- ground pepper, to taste
- 1/4 cup parsley, chopped
- 1/2 cup parmesan cheese, grated
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –In a large pot, add the gold potatoes and red potatoes and cover them with 1 inch of cold water.
Step 3 –Season the pot of potatoes and water with salt.
Step 4 –Bring the potatoes to a boil and cook over medium-high heat until just tender, about 7 minutes.
Step 5 –Drain the water from the pot.
Step 6 –While the potatoes are cooking, pulse the bread cubes in a food processor to make coarse crumbs.
Step 7 –In a large bowl, combine the bread crumbs with olive oil, garlic, lemon zest, salt, and pepper.
Step 8 –Add the potatoes to the bread crumb mixture and toss.
Step 9 –Arrange the coated potatoes cut-side down on a baking sheet.
Step 10 –Roast the potatoes until golden and tender, about 10 minutes.
Step 11 –Carefully transfer the potatoes out of the oven and sprinkle them with parsley and parmesan.
Step 12 –Continue roasting the parsley and parmesan-coated potatoes until golden brown, about 5 minutes.
Step 13 –Transfer the potatoes to a serving dish and season with salt, if needed.
Step 14 –Serve.