Lemon and Parmesan potatoes are a simple and naturally delicious side dish: the potatoes are seasoned with a citronette made of lemon juice and covered with plenty of Parmesan cheese that will create a golden, crispy, and delicious crust during cooking.
For this recipe, I used red skin potatoes which are my favorite variety for oven baking.
On the blog, you can find other potato-based recipes such as:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 360.33 (Kcal)
- Carbohydrates 45.82 (g) of which sugars 2.62 (g)
- Proteins 11.89 (g)
- Fat 15.57 (g) of which saturated 5.34 (g)of which unsaturated 2.18 (g)
- Fibers 5.93 (g)
- Sodium 620.50 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs potatoes
- 3/4 cup grated Parmesan cheese
- 3 tbsps extra virgin olive oil
- 1/3 cup lemon juice
- 1 clove garlic
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Tools
- 1 Bowl
- 1 Mandoline
- 1 Baking Dish
- 1 Peeler
- 1 Garlic Press
- 1 Citrus Juicer
Preparation of Lemon and Parmesan Potatoes
Disclaimer: the “Tools” section contains affiliate links
You can find this and other recipes in the EASTER MENU RECIPES collection.
Start preparing the lemon and parmesan potatoes with the dressing: put the extra virgin olive oil in a bowl; add a crushed garlic clove, the juice of one lemon, salt, black pepper, and a tablespoon of dried oregano.
Mix everything with a whisk or fork and set aside.
Wash and peel the potatoes. Slice them thinly with a straight blade knife or better yet with a mandoline to have them all the same thickness.
Transfer them into a bowl and season with the lemon dressing, making sure to leave some aside for the baking dish.
Grease a baking dish with the marinade and arrange the potatoes in a spiral.
Add plenty of grated Parmesan cheese.
Bake the lemon and Parmesan potatoes in a preheated convection oven at 428°F for about 25 minutes: a nice golden crust should form on the surface of the potatoes.
Serve them immediately while hot.
You can find this and other recipes in the POTATO RECIPES collection.
Lemon and Parmesan Potatoes
For a more elegant presentation of this recipe, you can prepare these potatoes in single-serving portions by dividing them into four smaller baking dishes. Instead of oregano, you can use sage or rosemary.
Also try the SWEET POTATO MASH.
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Bon appetit!
