Description
These Crispy Parmesan Roasted Potatoes are a flavorful side dish that pairs well with a variety of main courses. The combination of garlic, lemon, and herbs adds a delicious twist to classic roasted potatoes, making them a standout dish on any dinner table.
Ingredients
Units
Scale
For the potatoes:
- 1 1/2 pounds baby gold potatoes, halved lengthwise
- 1 tablespoon salted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- Lots of freshly ground black pepper
For the pan:
- 2 tablespoons salted butter, melted
- 1/2 cup (2 ounces) pre-grated store-bought Parmesan cheese (from the refrigerated section, do not grate yourself)
For serving:
- Roasted garlic whipped feta dip, optional but recommended
- 1 lemon, zested
- 1 to 2 tablespoons finely chopped fresh parsley
- 1 to 2 tablespoons finely chopped fresh dill
- Flakey sea salt, for sprinkling (I like Maldon)
Instructions
- Preheat the oven to 400 degrees F. In a large bowl, add the halved potatoes, then pour over the melted butter, garlic powder, dried oregano, salt, and black pepper. Toss to coat evenly.
- In a baking dish, spread melted butter and sprinkle with grated Parmesan. Place potatoes cut-side down on the cheese.
- Roast the potatoes for 35-40 minutes until tender and cheese is golden.
- If using, serve upside down on roasted garlic feta dip, garnish with lemon zest, herbs, and sea salt.
Notes
- Use refrigerated grated parmesan cheese for best results.
- See full post for more serving ideas and tips.
- To make ahead, follow steps 2-4 and refrigerate before baking.
Nutrition
- Serving Size: 1 serving (based on 4, not including dip)
- Calories: 260 cal
- Sugar: 1.2g
- Sodium: Not specified
- Fat: 12.2g
- Saturated Fat: 7.5g
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2.5g
- Protein: 8.8g
- Cholesterol: Not specified
