Roasting anything, from potatoes to vegetables, is a  very fast and easy way to get dinner on the table. It also elicits the full flavor and a depth of caramelization which delight your taste buds.

These potatoes are coated with fresh herbs, infused with lemon and topped off with Parmesan cheese. Have I got your attention yet? I hope so, because they are just that wonderful. They are roasted to perfection and come out of the oven with a beautiful golden crispy outside and a tender, delicate inside.

This is definitely one of those recipes you will preparing again and again. It is full of fresh flavor and you may find you will be eating many more of the potatoes than you planned to!

This recipe will feed about 4-6 people who will find eating them just too hard to resist! A “must-try”.

Ingredients for Parmesan Roasted Potatoes

2 pounds red baby potatoes, halved
3 tbsp. good olive oil
4 garlic cloves, minced 
4tbsp. fresh oregano, chopped
1/4 cup fresh parsley, chopped
3/4 cup parmesan cheese, grated or shredded 
1/2 lemon, zested
1/2 fresh lemon juice
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat oven to 450.

In a large mixing bowl, toss the potatoes with the olive oil, garlic, oregano, parsley, lemon zest and juice, salt and pepper. 

Pour mixture onto a large baking sheet. Potato halves should be facing up (skin side down).

Sprinkle generously with Parmesan cheese.

Bake for 40-45 minutes, until the potatoes are golden brown.

Serve immediately.

It’s that simple!