Featured Pinch Tips Video
- 1 1/2 lb
- yukon gold potatoes, halved
- 1/4 c
- olive oil
- kosher salt, freshly ground pepper to taste
- 2 oz
- finely grated parmesan
- 1/3 c
- chopped fresh flat-leaf parsley (more if you wish)
- 1 tsp
- finely grated lemon zest
- 1 1/2 tsp
- fresh lemon juice
- 1/2 tsp
- crushed red pepper flakes (optional)
1Place 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.
2Roast 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.
3Toss potatoes in same bowl with parsley, lemon juice, and red pepper flakes if using.
Top with lemon zest just before serving.