Go Back
+ servings
Parmesan roasted potatoes with lemon zest and fresh dill.
3.76 from 29 votes
Print

Parmesan Roasted Potatoes Recipe

Yukon gold potatoes are cut into cubes and turned into the BEST Parmesan Roasted Potatoes recipe with a delicious lemon and dill butter sauce. 

Course Dinner, lunch, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 230 kcal

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

  1. Preheat oven to 400 degrees.
  2. Cut potatoes into ½-inch cubes. Rinse potatoes in a colander under cold water for 1 minute. Dry thoroughly.
  3. Whisk together oil, garlic, salt, and pepper in a small bowl.
  4. Pour oil mixture over potatoes in a large bowl. Toss potatoes until well coated.
  5. Line a large baking sheet with parchment paper and place potatoes in a single layer.
  6. Bake in preheated oven for 30-35 minutes, or until crispy. Toss potatoes halfway through cooking.
  7. While potatoes are roasting, whisk together melted butter, lemon juice, zest, and fresh dill in a small bowl until combined.
  8. Just before serving pour lemon-butter sauce over the potatoes and toss to combine. Sprinkle with Parmesan cheese and enjoy!

Recipe Notes

  • Substitute vegan “buttery” sticks and use a dairy-free Parmesan cheese if dairy-free or vegan.
Nutrition Facts
Parmesan Roasted Potatoes Recipe
Amount Per Serving
Calories 230 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 16mg5%
Sodium 611mg27%
Potassium 817mg23%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 1g1%
Protein 7g14%
Vitamin A 567IU11%
Vitamin C 29mg35%
Calcium 122mg12%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.