RECIPE: Lemon Parmesan Roasted Potatoes Gratiné

Have you ever been asked by a hostess to just "bring a side!"

Bring a side.

Should be easy right? 

Except usually it involves a vegetable or two, and the amount of people that either hate broccoli or green beans or cauliflower is in the hundreds of thousands.
But everyone loves potatoes.

And this is a great roasted potato dish that you can prep up until you add the last 5 minutes of toppings. When you get to your destination, pop it in the oven for the last 5, add the Parmesan and parsley and serve it all up hot and crispy. It's a hit!

Lemon Parmesan Roasted Potatoes Gratiné
Adapted from Food Network


1 1/2 lbs. baby Yukon gold potatoes, halved
1 1/2 lbs. baby red skinned potatoes, halved
kosher salt
4 cups cubed sour dough bread (crusts cut off, toasted in a 300˚ oven for about 20 minutes until dried out and stale)
1/3 cup olive oil
2 tsp. dried granulated garlic
1 tsp. lemon zest
freshly ground pepper
1/4 cup chopped fresh parsley
1/2 cup grated Parmesan cheese


Prep your bread for making bread crumbs (see ingredient note above)

Put the potatoes in a large stock pot of cold, salted water. Bring to a boil, and cook the potatoes over medium heat for about 7 minutes, until soft and just tender. Drain the potatoes.

Preheat oven to 450˚. 

Meanwhile, pulse he bread in a food processor to make coarse crumbs. Pulse again while adding the olive oil, lemon zest, garlic and 1 tsp. kosher salt and a few grinds of pepper. Pour the crumbs over the potatoes in a large bowl and toss well.

Arrange the potatoes cut side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with fresh parsley and Parmesan, and roast until golden brown , about 5 more minutes.

Serve warm.



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