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Lemon-Parmesan Roasted Potatoes

Halving baby potatoes and roasting them cut-side down on a bed of Parmesan results in an irresistible crust that will wow your guests.

Serves 8
Ready in 60 mins
Prep time 15 mins
Cooking time 45 mins
276 calories per serving


> 2 (24 oz) bags organic baby potato medley
> 2 lemons
> 1 cup finely grated Parmesan cheese
> 2 tsp garlic powder
> 2 tsp Italian seasoning
> 6 tbsp olive oil
> 2 tbsp chopped chives


Preheat oven to 350°F. Halve each of the baby potatoes. Zest and juice both of the lemons, reserving them separately.
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.
Arrange potatoes cut-sides down on Parmesan mixture in a single layer. Bake 45 min., until potatoes are tender. Chop the chives.
Use a spatula to transfer potatoes onto a serving platter cheese-sides up. To serve, garnish with chives and drizzle with reserved lemon juice.

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