Lemon Parmesan Potatoes
I love a good crispy on the outside, creamy on the inside roast potato to go with just about any meal. The pop of lemon and the saltiness of the parmesan elevate these just that little bit to make them feel extraordinary. It only takes an extra minute or two to add them, but it makes for the perfect side dish to just about any main protein with a beautiful green salad dressed lightly with olive oil and the leftover lemon juice!
Ingredients:
2 pounds baby potatoes (red or yellow work wonderfully), halved
1/4 cup butter, melted
2 teaspoons fresh oregano, finely chopped
(can use 1 teaspoon dried oregano instead)
2 tablespoons, fresh parm
1 teaspoon salt and fresh pepper to taste
zest and juice of 1/2 lemon
Directions:
Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper. In a large bowl toss the halved potatoes with the melted butter, oregano, salt, and pepper. Spread evenly onto the baking sheet and sprinkle the grated parm over top. Pop in the oven for about 25 - 30 minutes. Take the potatoes out and stir well with the lemon juice and zest. Put them back in the over for another 10 minutes or until crispy on the outside, but fluffy and soft on the inside. Serve immediately and enjoy!
