Description
These Parmesan Roasted Potatoes are crispy on the outside, tender on the inside, and bursting with flavor from a homemade tangy lemon yogurt sauce. Perfect to pair with any main course, these potatoes will quickly become your new favorite side dish and are ready in just 45 minutes!
Ingredients
Scale
- 1.5 pounds baby potatoes, cut in half lengthwise
- 2 tablespoons unsalted butter, melted and cooled
- 2 tablespoons olive oil
- Zest 1 lemon
- 1 tablespoon whole grain mustard
- 1 teaspoon salt
- 2 tablespoons grated parmesan cheese
- Fresh mint or basil
Lemon Yogurt
- 1 cup plain Greek yogurt
- Juice of half lemon (or whole if not that juicy)
Instructions
- Preheat the oven to 425 degrees. Add the cut potatoes to a parchment paper lined baking sheet and set aside. In a small bowl whisk together the butter, oil, lemon zest (save the juice for the yogurt), mustard, salt and parmesan cheese.
- Drizzle the mixture over the potatoes and use your hands to toss until the potatoes are well coated. Spread potatoes into an even layer and roast for 35-45 minutes until they are soft in the middle and brown on the outside.
- Meanwhile, make the yogurt sauce. In a bowl mix together the yogurt and lemon juice. Spread the yogurt on the bottom of a shallow bowl or platter.
- Once the potatoes are done cooking, pile them on top of the yogurt, sprinkle with extra parmesan cheese, fresh mint or basil and serve warm or at room temperature.