Crispy Parmesan Roasted Potatoes with Garlic, Lemon & Herbs

Found on: ambitiouskitchen.com

Easy, crispy parmesan roasted potatoes with fresh lemon and herbs. Serve these savory parmesan potatoes with an incredible roasted garlic feta dip alongside your favorite mains and proteins! The perfect side dish for any dinner table.

Category,
Yields1 Serving
For the potatoes:
 1 ½ lbs baby gold potatoes, halved lengthwise
 1 tbsp salted butter, melted
 1 tsp garlic powder
 ½ tsp dried oregano
 1 tsp kosher salt
 Lots of freshly ground black pepper
For the pan:
 2 tbsp salted butter, melted
 ½ cup (2 ounces) pre-grated store-bought Parmesan cheese (from the refrigerated section, do not grate yourself)
For serving:
 1 lemon, zested
 12 tbsp finely chopped fresh parsley
 12 tbsp finely chopped fresh dill
 Flakey sea salt, for sprinkling (I like Maldon)
1

Preheat the oven to 400 degrees F.

2

In a large bowl, add the halved potatoes, then pour over the 1 tablespoon of melted butter, garlic powder, dried oregano, salt and black pepper. Gently toss the potatoes with tongs or clean hands until well coated with the butter and spices.

3

In a 9x13 inch glass (or metal will also work but glass is best) baking dish, add the 2 tablespoons of melted butter and use a pastry brush or silicone brush to evenly spread it over the bottom of the pan. Next, evenly sprinkle with grated Parmesan cheese; do not attempt to spread it, simply do your best to sprinkle over evenly. (Note: It is important to use the store bought kind for the best browning and crispiness!).

4

Place potatoes cut-side down firmly onto the cheese in a single layer.

5

Roast the potatoes for 35 to 40 minutes until potatoes are fork-tender and parmesan cheese is nice and golden brown. (This is easiest to see with a glass pan!)

Recipe Notes
6

Do not use grated parmesan cheese sold in the aisles. Refrigerated store-bought grated (not shredded) parmesan is best for this recipe.
See the full post for tips, tricks, and even more ways to serve these potatoes!

Ingredients

For the potatoes:
 1 ½ lbs baby gold potatoes, halved lengthwise
 1 tbsp salted butter, melted
 1 tsp garlic powder
 ½ tsp dried oregano
 1 tsp kosher salt
 Lots of freshly ground black pepper
For the pan:
 2 tbsp salted butter, melted
 ½ cup (2 ounces) pre-grated store-bought Parmesan cheese (from the refrigerated section, do not grate yourself)
For serving:
 1 lemon, zested
 12 tbsp finely chopped fresh parsley
 12 tbsp finely chopped fresh dill
 Flakey sea salt, for sprinkling (I like Maldon)

Directions

1

Preheat the oven to 400 degrees F.

2

In a large bowl, add the halved potatoes, then pour over the 1 tablespoon of melted butter, garlic powder, dried oregano, salt and black pepper. Gently toss the potatoes with tongs or clean hands until well coated with the butter and spices.

3

In a 9x13 inch glass (or metal will also work but glass is best) baking dish, add the 2 tablespoons of melted butter and use a pastry brush or silicone brush to evenly spread it over the bottom of the pan. Next, evenly sprinkle with grated Parmesan cheese; do not attempt to spread it, simply do your best to sprinkle over evenly. (Note: It is important to use the store bought kind for the best browning and crispiness!).

4

Place potatoes cut-side down firmly onto the cheese in a single layer.

5

Roast the potatoes for 35 to 40 minutes until potatoes are fork-tender and parmesan cheese is nice and golden brown. (This is easiest to see with a glass pan!)

Recipe Notes
6

Do not use grated parmesan cheese sold in the aisles. Refrigerated store-bought grated (not shredded) parmesan is best for this recipe.
See the full post for tips, tricks, and even more ways to serve these potatoes!

Notes

Crispy Parmesan Roasted Potatoes with Garlic, Lemon & Herbs
IngredientsDirections