To make roasted Parmesan potatoes, first clean 3 pounds of baby Yukon Gold potatoes and cut them in half. Cover in olive oil and lightly season with salt and pepper. Bake at 400 degrees for 30 to 35 minutes, and then remove from the oven and coat them with Parmesan cheese. Return to the oven and bake for an additional 10 to 12 minutes or until the potatoes brown.
Serve roasted Parmesan potatoes straight from the oven or add an extra coating to enhance their flavor. When the potatoes finish cooking, move them into a bowl filled with 1 teaspoon of grated lemon zest, 1 tablespoon of fresh lemon juice, and 1 teaspoon crushed red pepper flakes. Toss until completely coated and serve while still warm. This recipe yields eight servings.
Instead of cooking the potatoes on a baking sheet, cook them with the cut side facing up on an elevated wire rack. Using the rack allows the oven to provide equal heat to all parts of the potato and makes them more crisp. To prevent burns and spilling the potatoes during transport, position the wire rack on top of a baking sheet instead of directly on the oven rack.