Ingredients
Scale
- 2 pounds Yukon gold potatoes, cut into 1-inch pieces
- 3 tablespoons avocado oil or olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 1/2 – 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup + 2 tbsp Parmesan cheese, grated
- 1 tablespoon parsley, chopped
Instructions
- Preheat oven to 425°F (220°C).
- Cut potatoes into evenly sized chunks.
- In a large bowl, whisk together oil, lemon juice, lemon zest, garlic, salt, pepper, and paprika.
- Add potatoes and toss to coat. Mix in 1/4 cup of Parmesan cheese.
- Spread potatoes on a parchment-lined baking sheet in a single layer.
- Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
- Sprinkle with remaining Parmesan and parsley before serving.
Notes
- Use waxy potatoes like Yukon Gold for best texture.
- Store leftovers in the refrigerator for up to 4–5 days.
- Reheat in oven or skillet for best crispiness.
- Can be frozen up to 6 months in a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 211
- Sugar: 1 g
- Sodium: 591 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 5 mg