Roasted Lemon Parmesan Potatoes

Roasted Lemon Parmesan Potatoes

Category: Better-For-You* Spread No Drama

  • Recipe Serves 4-6 servings


  • 2 pounds fingerling potatoes, halved

  • 3 tablespoons I Can’t Believe It’s Not Butter!® Original Spread, melted

  • ¼ cup panko bread crumbs

  • Zest and juice from 1 lemon, divided

  • Kosher salt and cracked black pepper

  • ½ cup grated Parmesan cheese

  • 3 tablespoons fresh parsley


  • Influencer: Kelsey Nixon

  • Place a baking sheet in the oven and preheat the oven to 425 degrees F.

  • In a large mixing bowl, combine halved potatoes and melted I Can’t Believe It’s Not Butter!® Original Spread. Sprinkle the bread crumbs, ½ the lemon zest and juice, 1 teaspoon kosher salt, and ½ teaspoon cracked black pepper over the potatoes and toss to fully coat. Carefully remove the hot baking sheet from the oven and add the potatoes in an even layer.

  • Roast the potatoes until golden brown and crispy, about 25 minutes. Sprinkle with the remaining lemon zest, juice, Parmesan, and parsley. Serve warm.

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