Whenever I make these delightful roasted potatoes for my own family now, it’s like I’m channeling my mom’s culinary spirit. The combination of lemon’s zesty zing with the rich, nutty parmesan is simply irresistible. And let’s not forget about the crispy sourdough bread cubes that soak up all the flavors. It’s the kind of dish that makes you go back for seconds and thirds, leaving nothing but empty plates in its wake.
What I love most about this recipe is how easy it is to throw together, even on a busy weekday evening. It doesn’t require any fancy ingredients or complicated techniques, just a handful of pantry staples and a bit of love. Plus, the recipe is versatile enough to serve as a side at a casual dinner or as a star dish at a festive gathering. So, if you’re looking to bring a touch of zest and warmth to your table, these Lemon-Parmesan Roasted Potatoes are your answer. Trust me, you won’t be able to resist popping a few in your mouth right from the baking sheet!
Ready to give it a go? Let’s dive into this savory, tangy goodness that’s sure to become a staple in your household, just as it is in mine. Whether you’re a seasoned chef or a culinary newbie, this recipe is foolproof and oh-so-rewarding. Now, let’s get roasting!
How to Make Lemon-Parmesan Roasted Potatoes
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Ingredients:
- 1 1/2 pounds baby red-skinned potatoes, halved
- 1 1/2 pounds baby Yukon gold potatoes, halved
- Kosher salt
- 4 cups day-old sourdough bread, cubed (crusts removed)
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, finely grated
- 2 teaspoons lemon zest, plus wedges for serving
- Freshly ground pepper
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated parmesan cheese (about 1 ounce)
Directions:
- Preheat your oven to 450°F. Begin by placing the halved potatoes in a large pot with enough cold water to cover them by about an inch. Add a generous pinch of salt and bring the water to a boil over medium-high heat. Allow the potatoes to simmer until they’re just tender, which should take roughly 7 minutes. Drain them and set aside.
- While the potatoes are cooking, pulse the sourdough bread in a food processor until they turn into coarse crumbs. Transfer these crumbs into a large mixing bowl and stir in the olive oil, grated garlic, lemon zest, a teaspoon of salt, and a sprinkle of pepper. Toss the drained potatoes in this mixture until they’re evenly coated.
- Arrange the coated potatoes on a baking sheet, ensuring the cut sides are facing down. Slide them into the preheated oven and roast for about 10 minutes, or until they begin to turn golden and crisp.
- Remove the baking sheet, sprinkle the potatoes with chopped parsley and parmesan cheese, and return them to the oven. Roast for an additional 5 minutes, allowing the cheese to melt beautifully and everything to achieve a golden brown hue.
- Transfer the potatoes to a serving dish, taste, and season with more salt if needed. Serve with lemon wedges on the side for an extra burst of citrusy flavor.
Customizing Lemon-Parmesan Roasted Potatoes: Alternative Ingredients
If you’re out of sourdough, feel free to substitute with any other day-old bread you have on hand. For a dairy-free option, nutritional yeast can replace parmesan, providing a similar cheesy flavor. If fresh garlic isn’t available, garlic powder is a handy alternative. And for those who prefer a milder citrus note, lime zest makes a delightful substitute for lemon zest.
How to Make Lemon-Parmesan Roasted Potatoes Last Longer
To preserve your roasted potatoes for later, store them in an airtight container in the refrigerator for up to three days. To reheat, simply spread them on a baking sheet and warm in a 350°F oven for about 10 minutes. If freezing, arrange them in a single layer on a baking sheet before transferring to a freezer-safe bag once frozen. They can be reheated directly from the freezer.
Perfect Pairings for Lemon-Parmesan Roasted Potatoes
These potatoes pair wonderfully with grilled meats, like chicken or steak, offering a zesty contrast to richer flavors. For a lighter meal, serve them alongside a fresh green salad. A crisp white wine or a chilled lemonade complements the lemony zing, creating a refreshing dining experience.
Secrets to Perfecting Lemon-Parmesan Roasted Potatoes
Make sure your potatoes are uniformly cut to ensure even cooking. Let them dry a bit after boiling – it helps in achieving that perfect crisp. Don’t overcrowd the baking sheet; give them space to roast rather than steam. For an added kick, sprinkle a dash of red pepper flakes during the final roast.
Seasonal Twists for Lemon-Parmesan Roasted Potatoes
In spring, add fresh asparagus tips to the mix for a burst of green. Summer calls for a handful of cherry tomatoes thrown in during the last roast. In fall, a sprinkle of rosemary brings an earthy note, while winter is perfect for adding a bit of chopped sage for warmth and depth.
FAQs:
Can I use different types of potatoes?
Absolutely! While baby red-skinned and Yukon gold potatoes are recommended for their creamy texture, you can use any small, waxy potato. Just ensure they are similar in size for even cooking. Adjust the boiling time slightly if needed, based on the potato variety’s density.
Is there a gluten-free option for this recipe?
Yes, you can make this recipe gluten-free by replacing the sourdough bread with your favorite gluten-free bread or breadcrumbs. The key is to ensure the bread cubes are toasted and firm, so they absorb the flavors effectively without becoming soggy.
How can I make these potatoes spicier?
If you enjoy a bit of heat, consider adding a teaspoon of chili flakes or a chopped fresh chili to the breadcrumb mixture. Another option is to sprinkle the finished dish with a bit of cayenne pepper or serve with a spicy dipping sauce on the side.
What’s the best way to zest a lemon for this recipe?
For the best results, use a microplane or fine grater to zest the lemon. Avoid the white pith, as it can be bitter. Gently graze the lemon against the grater, rotating it to get an even amount of zest without digging too deep into the rind.
Can I prepare any part of this recipe in advance?
Absolutely! You can prep the potatoes by boiling them up to a day in advance. Keep them covered in the fridge. The breadcrumb mixture can also be prepared earlier and stored in an airtight container. On the day of cooking, simply combine and roast the ingredients as directed.
What should I do if my potatoes aren’t crispy?
If you find your potatoes aren’t achieving the desired crispiness, try increasing the oven temperature slightly or extending the roasting time. Make sure they have enough space on the baking sheet, and consider leaving them in the oven a bit longer after turning off the heat to dry out further.
Lemon-Parmesan Roasted Potatoes
Equipment
- large pot
- food processor
- Baking sheet
Ingredients
Potatoes:
- 1 1/2 pounds baby red-skinned potatoes halved
- 1 1/2 pounds baby Yukon gold potatoes halved
- Kosher salt
For Dressing:
- 4 cups day-old sourdough bread cut into cubes, crusts removed
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic finely grated
- 2 teaspoons lemon zest plus lemon wedges for serving
- Freshly ground pepper
- 1/4 cup fresh parsley chopped
- 1/2 cup grated parmesan cheese (about 1 ounce)
Instructions
- Begin by preheating your oven to 450°F. Fill a large pot with cold water and add the halved potatoes along with a generous pinch of salt. Once the water boils, let the potatoes simmer until they are just tender, around 7 minutes, then drain them.
- While the potatoes are cooking, use a food processor to blend the sourdough into coarse crumbs. In a sizeable mixing bowl, combine these bread crumbs with the olive oil, grated garlic, lemon zest, 1 teaspoon of salt, and a bit of pepper. Gently mix in the drained potatoes until they are evenly coated.
For Roasting:
- Spread the potatoes cut-side down on a baking sheet. Roast in the heated oven until they turn a lovely golden color and become tender, which should take about 10 minutes.
- Sprinkle the roasted potatoes with chopped parsley and grated parmesan, then return them to the oven for another 5 minutes until everything is beautifully golden brown.
- Transfer the roasted potatoes to a serving dish, add more salt to taste, and accompany them with lemon wedges for serving.
