Food and Wine – 8 servings
3 lb. Yukon Gold potatoes halved or quartered according to their size
½ cup olive oil
Kosher salt and fresh ground pepper
¾ cup flat leaf parsley
4 Oz. finely grated parmesan
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1teaspoon red pepper flakes
Put and rack in your oven and preheat to 400f.
Toss potatoes and oil in a large bowl, season with salt and pepper
Place potatoes cut side up on a wire rack inside a rimmed baking sheet; reserve the bowl
Roast till golden and cooked through, 30 to 35 minutes
Transfer to bowl and toss with the Parmesan and put back on the rack, then return to the oven cooking until the Parmesan is brown: about 10 to 12 minutes
In the same bowl, toss the potatoes with the parsley, lemon juice, and red pepper flakes.
Top with lemon zest just before serving