Lemon Parmesan Roasted Potatoes
Published on April 11, 2025
Quick Summary
Lemon Parmesan Roasted Potatoes are a simple yet flavorful side dish that’s sure to elevate any meal. With a crispy exterior, tender interior, and a burst of zesty lemon, savory Parmesan, and a hint of rosemary, these potatoes are so delicious!
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Lemon Parmesan Roasted Potatoes: Crispy, Cheesy, and Delicious
If you’re looking for a simple side dish that hits all the right notes—crispy, cheesy, zesty, and incredibly satisfying—then these Lemon Parmesan Roasted Potatoes need to make their way to your dinner table.
First, I am going to tell you a little secret. Are you ready? The secret to perfectly roasted and crispy potatoes is parboiling them with a little baking soda. This simple step breaks down the outer layer, creating more surface area for a super crispy exterior, while keeping the inside tender and fluffy. It’s the key to getting that perfect texture! I promise, the extra step is worth it!
The potatoes are also bursting with flavor! The bright, zesty lemon complements the rich Parmesan, while a hint of rosemary adds a fragrant, earthy touch. The garlic and fresh parsley round out the taste, creating a perfect balance of savory and fresh. Each bite offers a crispy exterior with a tender, fluffy interior, making them utterly irresistible!.
The potatoes make a fantastic side dish for any meal. They pair perfectly with chicken, steak, seafood, roasted vegetables, fresh salads, or even pasta dishes. Their versatility makes them a great addition to any dinner!
Lemon Parmesan Roasted Potatoes
Ingredients
- 2 lbs baby Yukon gold potatoes, cut in half
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 tablespoon melted butter
- 1 tablespoon olive oil
- 1/2 cup freshly grated Parmesan cheese, plus 2 tablespoons, divided
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For serving: Extra Parmesan cheese, chopped parsley, and lemon wedges
Instructions
- Preheat oven to 425 degrees F. Grease a large baking sheet with olive oil spray and set aside.
- Bring a large pot of water to a boil and add the salt and baking soda. Carefully add the potatoes and cook for 7 to 10 minutes until just fork-tender. Drain and let cool slightly.
- In a large bowl, combine the potatoes, melted butter, olive oil, ½ cup Parmesan cheese, garlic, lemon zest, rosemary, salt, and pepper.
- Transfer the potatoes to the prepared pan and spread them out in a single layer, making sure they are not touching. Sprinkle with remaining Parmesan cheese.
- Roast for 20 to 25 minutes or until potatoes are golden brown and crispy.
- Remove from the oven and garnish with a little extra Parmesan cheese and parsley. Squeeze extra lemon juice on top, if desired. Serve warm.
Notes
Nutrition
Have you tried this recipe?
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Frequently Asked Questions for this Recipe
Can I skip parboiling the potatoes? Yes, but parboiling helps make the inside creamy while ensuring the outside gets extra crispy. It’s worth the extra step!
Why do you add baking soda to the boiling water? Baking soda makes the water more alkaline (higher pH). This breaks down the surface of the potatoes a bit more than plain water would, turning the outer layer into a starchy, rough texture. You won’t taste the baking soda.
What’s the best type of potato to use? I prefer baby Yukon Gold potatoes, but red-skinned potatoes will work too.
Can I use pre-grated Parmesan cheese? Freshly grated parmesan is best for melting and crisping. Pre-shredded cheese often has anti-caking agents that can affect the texture.
What goes well with lemon Parmesan roasted potatoes?
I think they go well with any meal! Enjoy with grilled or roasted meats, chicken thighs, fish, chicken gyros, pasta, or a fresh Greek salad. They’re also amazing served with tzatziki or ranch dip.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F for about 10 minutes to maintain crispiness. You can also put the potatoes in the air fryer at 375°F for a few minutes until heated through. I don’t recommend the microwave because the potatoes will get soggy.
Fantastic video! Great flavors! A real treat on the plate!