Friday, May 2, 2014

Lemon Parmesan Roasted Potatoes

I got this recipe from the latest food network magazine and it was the perfect side dish. Next time you're thinking of what side to make definitely make these. I used all red potatoes, but I will share the recipe that was published.

  • 1 1/2 lbs baby yukon gold potatoes, halved
  • 1 1/2 lbs baby red skinned potatoes, halved
  • kosher salt
  • 4 cups cubed day old sourdough bread
  • 1/3 cup extra virgin olive oil
  • 2 cloves garlic, grated
  • 2 tsp finely grated lemon zest, plus wedges for sering
  • ground pepper
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated parmesan cheese
  1. Preheat the oven to 450
  2. Put the potatoes in a large pot and cover with cold water by 1", season with salt.
  3. Bring to a boil and cook over medium high heat until just tender, about 7 minutes and drain.
  4. Pulse the bread in a food processor, combine with olive oil, garlic and lemon zest, 1 tsp salt and pepper.
  5. Combine potatoes with bread mixture and arrange on baking sheet. Roast until golden and tender, about 10 minutes. 
  6. Sprinkle with parsley and parmesan and roast 5 more minutes. 
  7. Transfer to serving dish, season with salt and serve with lemon wedges.

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