Parmesan-Roasted PotatoesWilliam Abranowicz
Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.
Recipe information
Yield
Makes 8 servings
Ingredients
3 pounds baby Yukon Gold potatoes, halved
1/2 cup olive oil
Kosher salt, freshly ground pepper
4 ounces finely grated Parmesan
3/4 cup chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon crushed red pepper flakes
Preparation
Step 1
Place a rack in upper third of oven; preheat to 400°F. Toss potatoes and oil in a large bowl; season with salt and pepper. Place potatoes, cut side up, on a wire rack set inside a rimmed baking sheet; reserve bowl. Roast until golden brown and cooked through, 30–35 minutes. Transfer to bowl; toss with Parmesan. Return potatoes to rack and roast until Parmesan is brown and crisp, 10–12 minutes.
Step 2
Toss potatoes in same bowl with parsley, lemon juice, and red pepper flakes. Top with lemon zest just before serving.
Recipe notes
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