| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 pounds baby Yukon gold potatoes, halved
- 1 1/2 pounds baby red-skinned potatoes, halved
- Kosher salt
- 4 cups cubed day-old sourdough bread (crusts removed)
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, grated
- 2 teaspoons finely grated lemon zest, plus wedges for serving
- Freshly ground pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup grated parmesan cheese (about 1 ounce)
Instructions
- Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
- Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
- Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 276 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 2 mg |
| Sodium | 474 mg |
Reviews
Super side dish that amps up a regular roasted potato!
Nothing bad, but not terribly impressive either.
These potatoes were excellent! I subbed cubed sour dough and used a mix of panko & Italian bread crumbs and only needed maybe 1-2 cups total. Plus added a bit of crushed red pepper…Yum to the Yum!
Used the leftover crumb mixture and sprinkled it on our asparagus before roasting too! So good!!
Delicious recipe. Made 1/2 batch and it came out fine.
Recipe calls for way too much bread crumb, but that’s easy to adjust during the tossing process. The potatoes cooked perfectly and had a nice depth of flavor with the citrus and the cheese. A decent holiday side dish.
These were excellent. The parmesan gave the potatoes a crisp and crunchy exterior and a soft interior. To save time and an extra pan to clean, I used the bagged steamed potatoes. Just pop in the microwave and then roast. I had too many breadcrumbs. I would definitely cut back on what the recipe calls for. These are a keeper.