Leslie Speed Dutton
***Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp
Featured Pinch Tips Video
- 3 lb
- gold potatoes, halved
- 1/2 c
- olive oil
- kosher salt, freshly ground pepper
- 4 oz
- finely grated parmesan
- 3/4 c
- chopped fresh flat-leaf parsley
- 1 tsp
- finely grated lemon zest
- 1 Tbsp
- fresh lemon juice
- 1 tsp
- crushed red pepper flakes
1Place a rack in upper third of oven; preheat to 400°F.
2Toss 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
3Roast until golden brown and cooked through, 30–35 minutes.
4Transfer to bowl; toss with Parmesan. Return potatoes to rack and roast until Parmesan is brown and crisp, 10–12 minutes.
5Toss potatoes in same bowl with parsley, lemon juice, and red pepper flakes. Top with lemon zest just before serving.