Roasted Parmesan Herb Potatoes
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Ingredients for the potatoes
- 1 kg Kipfler potatoes (fingerling, yukon gold or red potatoes are also suitable)
- 2 tbsp garlic powder
- 2 tbsp finely grated parmesan
- salt and pepper
Ingredients for the salsa
- 2 cups flat leaf parsley
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 2 cloves garlic
Cut the washed potatoes in half.
Cut into quarters if you are using a larger variety of potatoes.
In a medium bowl toss to coat the potatoes with the garlic powder, salt and pepper.
Lay out the potatoes on a prepared baking sheet in a single layer.
Roast in a moderate oven 180C for 20 minutes.
While the potatoes are cooking begin making the salsa.Place the parsley with stems, olive oil, lemon juice, lemon zest and garlic into a food processor. Whiz for 30 seconds until the mixture is combined.
After 20 minutes, remove the potatoes from the oven.
Sprinkle with parmesan cheese. Return to the oven for a further 10 minutes or until the parmesan is bubbly and golden brown.
Before serving drizzle the salsa over the potatoes and give the potatoes a toss.
These potatoes are great served as a side dish with fish, chicken or lamb.
You don't need to use all the salsa for this potato recipe. You may store remaining salsa in a tightly sealed jar and stored in the refrigerator for up to 1 week.
The salsa can be used on chicken, meat and vegetable dishes.
Serving: 233g | Calories: 318kcal | Carbohydrates: 35.8g | Protein: 5.37g | Fat: 18.47g | Saturated Fat: 2.264g | Polyunsaturated Fat: 2.017g | Monounsaturated Fat: 13.225g | Trans Fat: 0.009g | Sodium: 72mg | Potassium: 896mg | Fiber: 4.8g | Sugar: 2.37g | Vitamin A: 4400IU | Vitamin C: 69.7mg | Calcium: 70mg | Iron: 3.1mg