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Parmesan Herb Roasted Potatoes for Spring Flavor

Close-up of golden brown Parmesan Herb Roasted Potatoes coated generously with green herbs, served in a white bowl.
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Roast potatoes until they are crispy outside and tender inside, tossed with fresh spring herbs and salty Parmesan cheese for a light side dish.

Ingredients

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  • 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, snipped
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper for easier cleanup.
  2. Place the cut potatoes in a large bowl. Drizzle with olive oil, salt, and pepper. Toss until the potatoes are evenly coated.
  3. Spread the potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary for maximum crispiness.
  4. Roast for 20 minutes. Remove the pan and flip the potatoes using a spatula.
  5. Return the potatoes to the oven and roast for another 15 to 20 minutes, or until they are golden brown and crisp.
  6. While the potatoes finish roasting, combine the grated Parmesan cheese, parsley, chives, dill, lemon zest, and minced garlic in a small bowl.
  7. Remove the hot potatoes from the oven. Immediately transfer them to a clean bowl. Sprinkle the herb and Parmesan mixture over the hot potatoes and toss gently until the cheese begins to melt slightly and coat the potatoes.
  8. Serve immediately as a light side dish.

Notes

  • For the crispiest potatoes, ensure the cut pieces are uniform in size.
  • Yukon Gold or small red potatoes work best for this recipe because they hold their shape well during roasting.
  • If you prefer a stronger garlic flavor, add the minced garlic to the oil and let it infuse for 10 minutes before tossing with the potatoes.

Nutrition

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