LEMON & DILL PARMESAN ROASTED POTATOES
Roasted Yukon Gold Potatoes are baked inside the oven till crispy, tossed in a sparkling lemon and dill butter sauce, and topped with a sprinkle of Parmesan cheese. This cubed potato facet dish is a short and smooth recipe this is gluten-free.
How lengthy can i save leftovers?
Leftover roasted potatoes will closing in an airtight box within the refrigerator for up to four-five days.
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| LEMON & DILL PARMESAN ROASTED POTATOES |
Am i able to freeze roasted potatoes?
Freeze leftovers in a freezer-secure container or Ziploc bag for up to 6 months.
How do I meal prep this dish?
For the reason that potatoes flip an unsightly brown color once cut, you do not need to put together this dish too far in advance.
You can, but, toss them in the oil-garlic mixture and store inside the refrigerator for up to 24 hours before roasting.
Zest the lemon on the day of serving for the quality taste.
INGREDIENTS:
- 2 ½ lbs. Yukon gold potatoes cut into ½-inch cubes
- 3 Tbsp. olive oil
- 2 cloves garlic crushed
- 1 ½ tsp. salt to taste
- ½ tsp. black pepper to taste
- 3 Tbsp. butter melted
- 1 Tbsp. lemon juice
- 2 tsp. lemon zest
- 2 Tbsp. fresh dill finely chopped
- ¼ cup Parmesan cheese grated
INSTRUCTIONS:
- Preheat oven to 400 degrees.
- Cut potatoes into ½-inch cubes. Rinse potatoes in a colander under cold water for 1 minute. Dry thoroughly.
- Whisk together oil, garlic, salt, and pepper in a small bowl.
- Pour oil mixture over potatoes in a large bowl. Toss potatoes until well coated.
- Line a large baking sheet with parchment paper and place potatoes in a single layer.
- Bake in preheated oven for 30-35 minutes, or until crispy. Toss potatoes halfway through cooking.
- While potatoes are roasting, whisk together melted butter, lemon juice, zest, and fresh dill in a small bowl until combined.
- Just before serving pour lemon-butter sauce over the potatoes and toss to combine. Sprinkle with Parmesan cheese and enjoy!
