Lemon Parsley Potatoes with a Parmesan Cheese Crust
Crisp, golden, and bursting with zesty flavor, these Lemon Parsley Potatoes with a Parmesan Cheese Crust are a side dish that steals the spotlight. Tender Yukon Gold potatoes are tossed in a vibrant mix of fresh lemon juice, zest, garlic, and parsley, then crowned with a savory crust of Parmesan, buttery panko breadcrumbs, and a hint of olive oil. Baked to perfection, the result is a delightful contrast of fluffy interiors and crunchy, cheesy exteriors. Perfect for weeknight dinners or as a show-stopping addition to your holiday menu, this easy-to-make recipe offers bright, fresh flavors paired with irresistible texture. Serve warm and garnish with a sprinkle of parsley for a crowd-pleasing dish that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 3 tbsp Lemon juice
- 1 tbsp Lemon zest
- 0.5 cup Fresh parsley
- 0.5 cup Grated Parmesan cheese
- 3 tbsp Olive oil
- 2 cloves Garlic cloves, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Panko breadcrumbs
- 2 tbsp Unsalted butter, melted
Instructions
Preheat your oven to 425°F (220°C).
Scrub and rinse the potatoes, then cut them into 1-inch cubes for even cooking.
Bring a large pot of salted water to a boil and add the potato cubes. Cook for 8-10 minutes until just fork-tender. Drain and set aside.
In a small mixing bowl, combine lemon juice, lemon zest, olive oil, minced garlic, salt, and black pepper. Whisk together until blended.
Place the drained potatoes in a large mixing bowl and pour the lemon dressing over them. Toss gently to coat.
Finely chop the parsley and sprinkle it over the potatoes, tossing again to distribute evenly.
In a separate small bowl, mix together the grated Parmesan cheese, panko breadcrumbs, and melted butter to create a crumbly mixture.
Grease a large, rimmed baking sheet with a thin layer of olive oil. Spread the dressed potatoes evenly across the sheet in a single layer.
Sprinkle the Parmesan breadcrumb mixture evenly over the top of the potatoes, pressing lightly to help it adhere.
Bake for 20-25 minutes, or until the potatoes are golden brown and the Parmesan crust is crisp.
Remove from the oven and let cool for a few minutes. Transfer to a serving dish and garnish with additional parsley, if desired.
Serve warm and enjoy your Lemon Parsley Potatoes with a Parmesan Cheese Crust!
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3209 mg | 140% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 8.6 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4160 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
