This may be my new favorite way to eat potatoes. The magic happens when caramelized cheese bits get crispy and golden and stick to the bottoms of the golden brown potatoes. A classic gremolata tops it off to add freshness and a garlicky kick. Gremolata is a classic Italian garnish of finely chopped parsley, lemon zest, and garlic.
Ingredient highlight
Potatoes! The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
Servings 4 – 6
Prep Time 10 minutes 
Cook Time 30 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*
For the gremolata (optional):
- 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).
Instructions
- 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).
Items you can prep ahead (optional)
- Cut 2 lbs potatoes into 1-inch pieces (store in cold water)
- Finely grate 1 cup grated parmesan
- Finely chop 1 cup loosely packed parsley leaves
Substitutions:
- To make dairy-free/vegan, you could try using a vegan cheese alternative. If you leave out the cheese, you’re essentially just eating roasted potatoes.
- Cilantro can be used in place of parsley
Storage:
- Store leftovers in an airtight container in the fridge:
- Without gremolata on top: up to 5 days
- With gremolata on top: up to 3 days (garlic shelf life is shorter).
Leftovers + Repurposing:
- Warm up leftover potatoes in a dry skillet or in a 300F oven until warmed through (or in the microwave if you must!).
- Serve topped with gremolata or simple fresh herbs and a squeeze of lemon.
- Top with a fried egg and serve with some sauteed greens for a quick lunch.
