Lemon-Parmesan Roasted Potatoes
- 1 1/2 pounds yukon gold potatoes baby, halved
- 1 1/2 pounds red skinned potatoes baby, halved
- kosher salt
- 4 cups sourdough bread cubed day-old, crusts removed
- 1/3 cup EVOO
- 2 cloves garlic grated
- 2 teaspoons grated lemon zest finely, plus wedges for serving
- freshly ground pepper
- 1/4 cup fresh parsley chopped
- 1/2 cup grated Parmesan cheese about 1 oz
- Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
- Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
- Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.
gold potatoes, red skinned potatoes, kosher salt, bread, evoo, garlic, serving, freshly ground pepper, parsley, parmesan cheese
Taken from www.yummly.com/recipe/Lemon-Parmesan-Roasted-Potatoes-972533 (may not work)