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Lemon-Parmesan Potatoes finished dish

Lemon-Parmesan Potatoes

Recipe card for Lemon-Parmesan Potatoes.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 500 milliliters chicken broth 16.9 fluid ounces
  • 50 milliliters olive oil 1.69 fluid ounces
  • 2 cloves garlic, minced
  • Dill, chopped
  • 1 lemon, zested and juiced
  • Salt, black pepper, ground coriander to taste
  • 800 grams potatoes (28.2 ounces), peeled and cut into wedges
  • Chili pepper, finely chopped optional
  • Parmesan cheese, grated

Method
 

Preparation
  1. Preheat Oven: Preheat your oven to 200°C (392°F).
  2. Prepare Potatoes: In a large bowl, combine the chicken broth, olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, and ground coriander. Add the potato wedges and toss to coat evenly.
  3. Bake Potatoes: Transfer the potatoes to a baking dish and pour any remaining liquid over them. Sprinkle the finely chopped chili pepper on top if using. Bake in the preheated oven for about 40-45 minutes or until the potatoes are tender and golden brown.
  4. Finish and Serve: Once baked, remove the potatoes from the oven and sprinkle generously with grated Parmesan cheese and chopped dill. Serve hot and enjoy!

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