Name: Parmesan-Roasted Potatoes
Yield: 8 Servings
Ingredients: 3 pounds baby Yukon Gold potatoes, halved; ½ cup olive oil; Kosher salt and freshly ground black pepper; 4 oz. finely grated Parmesan; ¾ cup chopped fresh flat-leaf parsley; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 teaspoon crushed red pepper flakes

William Abranowicz

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Recipe notes