Ingredients
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2 (24 oz) bags organic baby potato medley
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2 lemons
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1 cup finely grated Parmesan cheese
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2 tsp garlic powder
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2 tsp Italian seasoning
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6 tbsp olive oil
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2 tbsp chopped chives
Steps
1
Preheat oven to 350°F. Halve each of the baby potatoes. Zest and juice both of the lemons, reserving them separately.
2
In a small bowl, combine lemon zest, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Coat a large rimmed baking sheet with the oil. Sprinkle cheese mixture in an even layer over oil.
3
Arrange potatoes cut-sides down on Parmesan mixture in a single layer. Bake 45 min., until potatoes are tender. Chop the chives.
4
Use a spatula to transfer potatoes onto a serving platter cheese-sides up. To serve, garnish with chives and drizzle with reserved lemon juice.
