Crispy Parmesan Roasted Potatoes with Garlic, Lemon & Herbs
Easy, crispy parmesan roasted potatoes with fresh lemon and herbs. Serve these savory parmesan potatoes with an incredible roasted garlic feta dip alongside your favorite mains and proteins! The perfect side dish for any dinner table.
Servings 4 servings
Calories 260cal
Ingredients
- For the potatoes:
- 1 ½ pounds baby gold potatoes, halved lengthwise
- 1 tablespoon salted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- Lots of freshly ground black pepper
- For the pan:
- 2 tablespoons salted butter, melted
- ½ cup (2 ounces) pre-grated store-bought Parmesan cheese (from the refrigerated section, do not grate yourself)
- For serving:
- Roasted garlic whipped feta dip, optional but recommended
- 1 lemon, zested
- 1 to 2 tablespoons finely chopped fresh parsley
- 1 to 2 tablespoons finely chopped fresh dill
- Flakey sea salt, for sprinkling (I like Maldon)
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, add the halved potatoes, then pour over the 1 tablespoon of melted butter, garlic powder, dried oregano, salt and black pepper. Gently toss the potatoes with tongs or clean hands until well coated with the butter and spices.
- In a 9x13 inch glass (or metal will also work but glass is best) baking dish, add the 2 tablespoons of melted butter and use a pastry brush or silicone brush to evenly spread it over the bottom of the pan. Next, evenly sprinkle with grated Parmesan cheese; do not attempt to spread it, simply do your best to sprinkle over evenly. (Note: It is important to use the store bought kind for the best browning and crispiness!).
- Place potatoes cut-side down firmly onto the cheese in a single layer.
- Roast the potatoes for 35 to 40 minutes until potatoes are fork-tender and parmesan cheese is nice and golden brown. (This is easiest to see with a glass pan!)
- If using, spread about 1 cup of the roasted garlic feta dip on the bottom of a platter, then use a flexible turner to scoop up the potatoes and flip them upside down onto the feta dip/sauce. Immediately garnish with lemon zest, fresh herbs and a little sprinkle of flaky sea salt. Serve remaining roasted garlic feta sauce on the side for dipping. Alternatively, you can serve the potatoes immediately with your dipping sauce of choice, but I love my roasted garlic whipped feta dip for this one!
Video
Notes
Do not use grated parmesan cheese sold in the aisles. Refrigerated store-bought grated (not shredded) parmesan is best for this recipe.
See the full post for tips, tricks, and even more ways to serve these potatoes!
To make ahead of time:
- Follow steps 2-4 in the recipe, ending with placing the potatoes firmly on top of the parmesan cheese layer in your pan.
- Cover the pan with tinfoil and store in the refrigerator.
- When you're ready to enjoy them the next day, simply bake as directed!
Nutrition
Serving: 1serving (based on 4, not including dip) | Calories: 260cal | Carbohydrates: 31g | Protein: 8.8g | Fat: 12.2g | Saturated Fat: 7.5g | Fiber: 2.5g | Sugar: 1.2g