Lemon Parmesan Garlic Roasted Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Basil, dried
  • 4 large cloves Garlic
  • 1/2 cup Italian parsley, packed fresh fine leaves and stems
  • 1/2 Lemon, juice and zest of
  • 1/3 cup Parsley leaves to finish
  • 3 lb Red potatoes
  • 1/2 tsp Rosemary

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/4 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Parmesan cheese, good quality

Found on cleaneatingrecipes.com

Description

Directions

• Heat the oven to 375. Have a large baking sheet ready.
• Place the halved potatoes in a large bowl.
• Toss the potatoes with the olive oil, butter, salt, rosemary, basil, paprika, black pepper, garlic, lemon juice and zest, Parmesan and 1/2 c parsley.
• Spray the baking sheet with nonstick or brush it with oil and arrange the potatoes on it cut-side down.
• Bake for 15 minutes, then stir the potatoes. Return them to the oven and bake for another 10-15 minutes, or until the potatoes are fork-tender and the cut-sides are golden brown.
• Toss with the extra parsley leaves and season with salt and pepper to taste before serving.

Nutrition