Parmesan-Roasted Potatoes

Ingredients for Parmesan-Roasted Potatoes

• 1.4kg baby Yukon Gold potatoes, halved

• 120ml olive oil

• Kosher salt, freshly ground pepper

• 110g finely grated Parmesan

• 3/4 cup chopped fresh flat-leaf parsley

• 1 teaspoon finely grated lemon zest

• 1 tablespoon fresh lemon juice

• 1 teaspoon crushed red pepper flakes

Place a rack in upper third of oven; preheat to 204°C. Toss potatoes and oil in a large bowl; season with salt and pepper. Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl. Roast until golden brown and cooked through, 30–35 minutes. Transfer to bowl; toss with Parmesan. Return potatoes to rack and roast until Parmesan is brown and crisp, 10–12 minutes.

Toss potatoes in same bowl with parsley, lemon juice, and red pepper flakes. Top with lemon zest just before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.