Description

Crispy, golden, herb-crusted roasted potatoes with a savory Parmesan crust and bright lemon zest. This recipe uses a par-boiling method to ensure a fluffy interior and crunchy exterior, making it the perfect side dish for any occasion.

Ingredients

Scale

2 pounds Yukon Gold potatoes, cut into 1-inch chunks
3 tablespoons extra virgin olive oil
1 tablespoon kosher salt (plus more for boiling water)
Water (for boiling)
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon black pepper, freshly cracked
1/2 cup grated Parmigiano-Reggiano cheese
1 medium lemon, zested
2 tablespoons fresh parsley, chopped
Optional: 1/2 teaspoon red pepper flakes
Optional: 2 tablespoons fresh chives, chopped

Instructions

Preheat oven to 425°F (220°C).
Wash potatoes and cut into uniform 1-inch chunks. Do not peel.
Place potato chunks in a large pot and cover with cold water by an inch. Add 1 tablespoon kosher salt.
Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes until tender but not falling apart.
Drain potatoes in a colander and let them steam-dry for a minute to remove excess moisture.
In a small bowl, whisk together olive oil, minced garlic, dried thyme, dried rosemary, and black pepper.
Transfer drained potatoes to a large bowl or directly onto a baking sheet. Pour the herb-oil mixture over the potatoes and toss to coat evenly.
Spread potatoes in a single layer on the baking sheet, ensuring they are not touching.
Roast for 20 minutes.
Remove from oven and sprinkle grated Parmesan cheese evenly over the potatoes.
Return to oven and roast for another 5-10 minutes until cheese is melted, bubbly, and slightly browned, and potatoes are crispy.
Remove from oven and immediately zest the lemon over the hot potatoes.
Sprinkle with chopped parsley (or chives) and toss gently to distribute.
Serve immediately while hot.

Notes

Do not skip the par-boiling step; it creates a starchy surface for crispiness. Use fresh Parmesan, not pre-grated, to ensure proper melting. Add lemon zest after roasting to prevent burning. Avoid overcrowding the baking sheet to ensure roasting rather than steaming. These do not freeze well.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: Approximately 1 cup
Calories: 220
Sugar: 2
Sodium: 350
Fat: 10
Saturated Fat: 3
Carbohydrates: 28
Fiber: 3
Protein: 7

Keywords: roasted potatoes, garlic herb potatoes, parmesan potatoes, lemon zest potatoes, party side dish, crispy potatoes, par-boiled potatoes, Thanksgiving side dish