Lemon Parmesan Oven-Roasted Potato Bites
These delightful parmesan and lemon potato bites deliver some serious bite-sized flavor. Simple to prepare, the potato chunks are oven-roasted with lemon, garlic, salt, and pepper, and topped with freshly grated parmesan and (optionally) parsley.
Each bite has a crispy outside and a buttery soft inside, with rich, tart, and zesty notes. Try them with a panko-coated chicken burger, juicy chicken wraps, or panko-crusted baked salmon. Keep things lighter by pairing them with a zesty arugula avocado salad or an easy romaine salad. Or enjoy them on their own or with a lovely dipping aioli.
Ingredients You’ll Need
First things first, you’ll need the following ingredients to make these potato bites.
- Potatoes – 2 lb potatoes
- Lemon – juice and zest from one lemon
- Parmesan – 1/4 cup grated parmesan (freshly grated is highly recommended!)
- Garlic – 1/4 tsp garlic powder or 1 smashed garlic clove
- Salt – 1/2 tsp kosher salt
- Pepper – 1/4 tsp ground black pepper
- Olive Oil – 2 tbsp olive oil
- Fresh Parsley – optional
Ingredient Notes
Potatoes – Generally, the best potatoes for roasting are Russet potatoes in the US (also known as Idaho potatoes if grown in Idaho) and King Edward or Maris Piper in the UK.
Step-by-Step Directions with Photos
Step 1. Before starting the prep, turn the oven on to 425°F (220°C or 200°C fan) and let it preheat.
Step 2. Peel and cut the potatoes into small bite-sized chunks (of about 1.5 inches or 4 cm). As soon as you peel the potato, transfer it to a bowl with cold water so it doesn’t brown and it releases some of its starch in the water. Once you’ve peeled and cut all the potatoes, drain the water and pat the potato bites dry with a clean kitchen towel.
Step 3. Toss the potato bites with olive oil, salt, pepper, garlic powder, one tablespoon of lemon juice, and lemon zest. Add them to a sheet pan (covered with baking paper for easier cleanup).
Note: if using a garlic clove instead of garlic powder, simply add the smashed garlic clove to the tray.
Step 4. Bake for about 35-40 minutes until cooked through/soft on the inside and golden on the outside. Pierce them with a knife to check.
Step 5. Transfer the cooked potatoes to a large bowl and toss them with the remaining one tablespoon of lemon juice, then parmesan, and optionally, finely chopped parsley.
This is a side dish the whole family will very quickly fall in love with! Inside the potato is fluffy and buttery soft, while the outside is crispy, with subtle tart, zesty, and earthy notes. Forks at the ready!
More Serving Ideas for You
These are a great side for chicken dinners. You could enjoy them with any of these burgers, or these easy chicken quesadillas with mashed avocado and sour cream.
Feeding a big crowd? This is a classic example of a dish you can prepare, bring to the table, and let everyone take as many as they want. You could make it with some garlic butter chicken wings and put on a spread to keep the whole party happy!
And, if you’re looking for more yummy potato sides to add to the weeknight roster, switch things up with these air fryer parmesan baby potatoes, or these air fryer bites with easy lemon aioli, and see which ones the family enjoys the most!
Did they add plenty of heart to a weeknight dinner? Was this the dish everyone kept reaching for at your house party? I’d love to know how you enjoyed them in the comments below.
All-in-One Recipe Card
Ingredients
- 2 lb potatoes
- 2 tbsp lemon juice juice from one lemon
- zest from one lemon
- 1/4 cup grated parmesan freshly grated is highly recommended!
- 1/4 tsp garlic powder or 1 smashed garlic clove
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp olive oil
- fresh parsley optional, to serve
Instructions
- Before starting the prep, turn the oven on to 425°F (220°C or 200°C fan) and let it preheat.
- Peel and cut the potatoes into small bite-sized chunks (of about 1.5 inches or 4 cm). As soon as you peel the potato, transfer it to a bowl with cold water so it doesn’t brown and it releases some of its starch in the water. Once you’ve peeled and cut all the potatoes, drain the water and pat the potato bites dry with a clean kitchen towel.
- Toss the potato bites with salt, pepper, garlic powder, olive oil, one tablespoon of lemon juice, and lemon zest. Add them to a sheet pan (covered with baking paper for easier clean up). Note: if using a garlic clove instead of garlic powder, simply add the smashed garlic clove to the tray.
- Roast the potato bites in the oven for about 35-40 minutes until the potatoes are cooked through/soft on the inside and golden on the outside. Pierce one of the larger pieces with a knife to check.
- Transfer the cooked potatoes to a large bowl and toss them with the remaining one tablespoon of lemon juice, then parmesan, and optionally, finely chopped parsley.
Notes
There are a million and one ways to make potatoes super tasty, and more often than not it doesn’t take too much time. So don’t forget to save this recipe to one of your sides or party foods idea boards, so that you’ll always be able to find it with ease.
