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Parmesan Roasted Potatoes with Gremolata

MAIN IMAGE WITH CRISPY ROASTED PARMESAN POTATOES
Parmesan Roasted Potatoes with Gremolata and Yogurt is a savory, elegant addition to any dinner spread. Top Parmesan roasted red potatoes with an herby homemade Gremolata and tangy Greek yogurt to create a side dish that is sure to leave you wanting seconds every time.
David Murphy
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 8 Servings

Ingredients

  • 3-4 pounds red potatoes washed
  • 1/3 cup olive oil
  • 2 tbsp melted unsalted butter
  • 4 cloves garlic minced or pressed
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • For garnish:
  • 1 cup plain full-fat Greek yogurt
  • Homemade Gremolata See our Recipe

Instructions

  • Place the potatoes in a large pot and fill with water until potatoes are just covered.                                                                                                               Place on the stove and bring to a boil. 
  • Boil the potatoes for 5 minutes.  
  • Remove from heat, drain, and allow potatoes to cool to room temperature or until cool enough to handle.                                                                  
  • Heat your oven to 400°F                                                                        
  • Cut potatoes in half, then in half again, or in quarters until you have one-inch pieces. Place potato pieces in a bowl.                                                 
  • In a separate bowl, combine oil, melted butter, garlic, Parmesan, salt, & pepper. Pour over potatoes and toss to coat.                                                          
  • Arrange potatoes in a single layer on a parchment or foil lined baking sheet.    
  • Roast in the oven for 30 minutes, turning halfway through.
  • Remove roasted potatoes from the oven and arrange on a platter.
  • Drizzle the gremolata over the potatoes.
  • Spoon the Greek yogurt onto the center of the potatoes, or serve in a separate dish on the side.

Notes

  • If desired, use any other variety of potato that you like - golden and fingerling potatoes work great with this recipe.
  • You can use sour cream instead of Greek yogurt for serving if you like.
  • Want them Extra crispy? Space potatoes apart—overcrowding steams them.
  • No Parmesan? No worries! You can try Pecorino Romano for a sharper bite.
  • Make-ahead: Parboil potatoes up to 1 day ahead (store in fridge).
Serving: 1g | Calories: 268kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 295mg | Potassium: 828mg | Fiber: 3g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 1mg