About
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.
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