by: Kate McMillan
Cook Time
30 minutes
Prep Time
5 minutes
Yield
4-6 Servings
Total Time
30 minutes
Prep Time
5 minutes
Yield
4-6 Servings
summary
Sometimes the most simple side dish is just what you need, especially during the (potentially hectic) prep for a holiday dinner. These roasted red-skinned potatoes are delicious, brightened up at the end with a touch of lemon zest. As always, you will get the most flavor if you freshly grate the Parmesan cheese.
ingredients
- 1 1/2 pounds small red potatoes, halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped parsley
- Zest of 1 lemon
directions
- Preheat oven to 400°F.
- In a mixing bowl, toss the potatoes with the olive oil, garlic, ¼ cup Parmesan cheese, salt and pepper. Transfer to a baking dish or sheet pan and place potatoes in a single layer, cut side down. Roast in the oven, stirring once, until golden brown and crispy on the edges, about 30 minutes.
- As soon as you remove the potatoes from the oven, sprinkle with the remaining 2 tablespoons Parmesan cheese. Garnish with the parsley and lemon zest and serve at once.
notes
You can substitute any potatoes in this dish: Yukon Gold, fingerling, cubed sweet or russet. Swapping snipped chives for the parsley works beautifully. After you scrub potatoes, make sure you give them time to dry before roasting—this will ensure that they get crispy, not soggy.
