Lemon Parmesan Roasted Potatoes

5 from 1 vote

Recipe from Two Peas and Their Pod

Crispy on the outside and tender on the inside, these Lemon Parmesan Roasted Potatoes are packed with bright lemon zest, rich Parmesan, and a hint of rosemary. The perfect side dish for any meal—guaranteed to be a crowd favorite!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Keyword: lemon, parmesan cheese, potatoes

Servings:

Calories: 191kcal

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, 1/2 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

How to Store & Reheat: Place leftover potatoes in an airtight container and refrigerate for 3-4 days. To reheat, spread them out on a baking sheet and heat in a 375°F oven for 10 minutes or until heated through. You can also reheat in the air fryer for a few minutes. Avoid microwaving, as it can make them soggy.

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