HERB ROASTED POTATOES | Amazing potato side dish or breakfast potato!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 425°F (220°C).

Line a 10x15 rimmed baking sheet with foil.

Quarter or cut 3 lbs of petite Yukon Gold potatoes into thirds, ensuring they are roughly the same size.

Coat the potatoes generously with 2 tablespoons of extra virgin olive oil.

Season the potatoes with 1 teaspoon of kosher salt and 1/2 teaspoon of cracked black pepper, then toss them with clean hands until well coated.

Roast the potatoes in the preheated oven for 25 minutes.

While the potatoes are roasting, prepare the herbed lemon garlic sauce by combining 1/4 cup of extra virgin olive oil, 3 tablespoons of fresh lemon juice, 2 chopped garlic cloves, 2 teaspoons of coarse ground mustard, and a dash of kosher salt in a glass measuring cup.

Whisk the mixture until emulsified, then add 2 tablespoons each of fresh chopped chives, dill, and parsley, along with 1-2 teaspoons of fresh chopped rosemary, stirring until thickened.

Once the potatoes are done roasting, scrape them to ensure they release from the pan.

Pour the herbed lemon garlic sauce over the roasted potatoes and toss to coat them well.

Sprinkle 1/4 cup of Parmesan cheese over the potatoes and return them to the oven for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens