Crispy Parmesan Potatoes with Gremolata

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 lbs yellow potatoes, (cut into 1-inch pieces)

2 tbsp olive oil

1 tsp kosher salt

½ tsp black pepper

1 cup finely grated parmesan*

1 cup loosely packed parsley leaves, (finely chopped, ¼ cup finely chopped)

1-2 cloves garlic, (grated or finely minced)

1 lemon, (zested)

*You want the really finely grated/ground parm that looks like powder. The best way to achieve this texture is to add small chunks of parmesan from a wedge to a high-speed blender and blend until you have finely ground parm. This is how I always batch grate my parm.

Pro tip! ~ For crispier potatoes, soak the cut potatoes in a bowl of cold and salted water for 15-30 minutes. Drain them and thoroughly dry them with a towel (I usually just place them on top of a kitchen towel and rub them around to make sure they’re dry).

Directions

Preheat the oven to 425F or 400F convection. Line a baking sheet with parchment paper.

Add potatoes to the baking sheet (see pro tip!). Drizzle the olive oil over top and sprinkle all over with salt and pepper. Use your hands to toss to coat. Add the parm and toss to coat again.

Arrange the potatoes in a single layer. Try to spread the parmesan around the pan and place the flat side of the potatoes on top of the cheese. This will give you a crispy cheesy potato bottom.

Bake for 25-30 minutes or until the potatoes are cooked through and browned in spots and the cheese is golden. Let cool for 10 minutes to let the cheese crisp up, then transfer to a platter, with the cheesy cut-side up. Carefully tear/break the potatoes up if they are stuck together from the cheese.

To make the gremolata (if using), add parsley, garlic, and lemon zest to a small bowl and use your hands to mix/massage the garlic and zest into the parsley to thoroughly combine.

Serve the potatoes warm and top with the gremolata (if using).