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parmesan herb roasted potatoes

I’m not usually one to make side dishes. I generally only have enough energy for the main course, so we end up just having fresh fruit and a steamed vegetable on the side for dinner pretty much every night. But I also totally love potatoes, so when I found some adorable baby yukon gold potatoes at Trader Joe’s the other night, I knew I had to come up with something awesome to do with them. These parmesan herb roasted potatoes are to die for! I love the mix of herbs and parmesan, and they are a perfect side dish! Crispy on the outside, tender on the inside, and delicious throughout!

Parmesan Herb Roasted Potatoes
adapted from Mel’s Kitchen Cafe

1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon garlic powder
1 teaspoon parsley
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds small potatoes (red potatoes, yukon gold, etc.), cut in half or quartered to make 1 inch pieces
1 tablespoon grated parmesan cheese

Preheat oven to 400. In a large bowl, whisk together olive oil, lemon juice, herbs, and salt and pepper. Add potatoes and toss to coat thoroughly. Sprinkle with parmesan cheese and toss to coat. Spread in a single layer on a lightly greased baking sheet. Bake 40 minutes or until golden brown and tender when pierced with a fork, flipping halfway through cooking time.

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