Parmesan Roasted Potatoes Recipe
Yukon gold potatoes are cut into cubes and turned into the BEST Parmesan Roasted Potatoes recipe with a delicious lemon and dill butter sauce.
Servings: 6 servings
Ingredients
- 2 ½ lbs. Yukon gold potatoes cut into ½-inch cubes
- 3 Tbsp. olive oil
- 2 cloves garlic crushed
- 1 ½ tsp. salt to taste
- ½ tsp. black pepper to taste
- 3 Tbsp. butter melted*
- 1 Tbsp. lemon juice
- 2 tsp. lemon zest
- 2 Tbsp. fresh dill finely chopped
- ¼ cup Parmesan cheese* grated
Instructions
- Preheat oven to 400 degrees.
- Cut potatoes into ½-inch cubes. Rinse potatoes in a colander under cold water for 1 minute. Dry thoroughly.
- Whisk together oil, garlic, salt, and pepper in a small bowl.
- Pour oil mixture over potatoes in a large bowl. Toss potatoes until well coated.
- Line a large baking sheet with parchment paper and place potatoes in a single layer.
- Bake in preheated oven for 30-35 minutes, or until crispy. Toss potatoes halfway through cooking.
- While potatoes are roasting, whisk together melted butter, lemon juice, zest, and fresh dill in a small bowl until combined.
- Just before serving pour lemon-butter sauce over the potatoes and toss to combine. Sprinkle with Parmesan cheese and enjoy!
Notes
- Substitute vegan “buttery” sticks and use a dairy-free Parmesan cheese if dairy-free or vegan.
Nutrition
Calories: 230kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 611mg | Potassium: 817mg | Fiber: 5g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 29mg | Calcium: 122mg | Iron: 7mg