Garlic Roasted Potatoes with Lemon and Parmesan Crispy

Ingredients

• 2 lbs Yukon Gold or Russet potatoes (about 900 g)
• 4 tablespoons olive oil (60 ml)
• 6 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 cup freshly grated Parmesan cheese (about 50 g)
• 1 teaspoon kosher salt, plus more for parboiling water
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• Flaky sea salt (optional, for finishing)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.

2. 2

   Wash and scrub the potatoes thoroughly. Cut them into 1-inch cubes, keeping them uniform in size.

3. 3

   Place the potato cubes in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water. Bring to a boil and cook for 8-10 minutes, until the potatoes are just fork-tender but not falling apart.

4. 4

   Drain the potatoes in a colander and let them steam dry for 1-2 minutes.

5. 5

   In a small bowl, whisk together the olive oil, minced garlic, lemon zest, salt, and pepper.

6. 6

   Return the hot potatoes to the pot (or a large bowl). Pour the garlic-lemon oil over them and gently toss to coat every cube.

7. 7

   Spread the seasoned potatoes in a single, even layer on the prepared baking sheet, ensuring they are not crowded.

8. 8

   Roast for 20 minutes. Remove the pan from the oven and sprinkle the grated Parmesan cheese evenly over the potatoes.

9. 9

   Return the pan to the oven and roast for another 15-20 minutes, until the cheese is melted, golden brown, and the potatoes are deeply crispy.

10. 10

    Remove the baking sheet from the oven. While still hot, drizzle the potatoes with the fresh lemon juice. Sprinkle with chopped fresh parsley and a final pinch of flaky sea salt, if desired. Serve immediately.