Lemon Roasted Potatoes with Parmesan
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These golden roasted potatoes are infused with lemon, garlic, and herbs, then finished with Parmesan for a crisp, savory bite that’s perfect alongside grilled fish, chicken, or Mediterranean salads.
Equipment
- 9x13 glass or ceramic baking dish
- microplane zester
- aluminum foil
- tongs or large mixing spoon
- sharp chef's knife
Ingredients
- 4 large Yukon Gold or Russet Potatoes peeled and cut into wedges
- 1 tsp seasoned salt or ½ tsp kosher salt
- ½ tsp sweet paprika
- 1 tsp dried rosemary
- ½ tsp black pepper
- 8 garlic cloves chopped
- 4 tbsp extra virgin olive oil
- juice of 1 lemon
- ½ cup low-sodium vegetable or chicken broth
- ½ cup grated Parmesan cheese
- zest of 1 lemon
- chopped fresh parsley optional for garnish
Instructions
- Preheat your oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
- In a small bowl, combine the seasoned salt, paprika, rosemary, and black pepper.1 tsp seasoned salt, ½ tsp sweet paprika, 1 tsp dried rosemary, ½ tsp black pepper
- Place the potato wedges in the prepared baking dish. Sprinkle the spice mixture over the potatoes and toss to coat evenly.4 large Yukon Gold or Russet Potatoes
- In a separate bowl, whisk together the chopped garlic, olive oil, lemon juice, and broth. Pour this mixture over the seasoned potatoes.8 garlic cloves, 4 tbsp extra virgin olive oil, juice of 1 lemon, ½ cup low-sodium vegetable or chicken broth
- Cover the dish tightly with foil and bake for 40 minutes.
- Remove the foil, sprinkle the Parmesan cheese evenly over the potatoes, and return to the oven. Bake uncovered for an additional 10–15 minutes, or until the potatoes are golden and tender.½ cup grated Parmesan cheese
- For extra crispiness, broil the potatoes for 2–3 minutes, watching closely to prevent burning.
- Garnish with a squeeze of fresh lemon juice, lemon zest, and chopped fresh parsley before serving, if desired.zest of 1 lemon, chopped fresh parsley
Video
More About This Recipe
Kitchen Tools You’ll Want:
- A large glass or ceramic baking dish (9x13 is perfect)
- A microplane zester for that lemon finish
- A sharp chef’s knife for clean potato wedges
- Tongs or a large mixing spoon for tossing
- Aluminum foil to trap in the moisture while baking
Cooking Tips:
- Use broth instead of more oil—this is a little restaurant trick that helps potatoes stay tender while still crisping up, without making the dish heavy.
- Don’t skip the foil in the first bake! It helps steam the potatoes until tender, then the second bake crisps them beautifully.
- Wedges vs cubes: I find that wedges crisp better and feel more elevated, but if you’re short on time, cubes work too!
- For added protein, toss in a few chickpeas during the last 15 minutes of roasting—they’ll soak up that garlicky lemon flavor beautifully.
Nutrition
Serving: 1cupCalories: 230kcalCarbohydrates: 28gProtein: 5gFat: 11gFiber: 3gSugar: 1g
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