69 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019
aa JAMIE’S FAMILY TABLE (^) I by Jamie Deen b
ROASTED HERB AND
PARMESAN POTATOES
Makes 4 to 6 servings
1½ pounds assorted baby
potatoes, halved
2 tablespoons olive oil
2 tablespoons chopped fresh
parsley
1 tablespoon chopped fresh
chives
1½ teaspoons garlic powder
½ teaspoon kosher salt
½ teaspoon dried dill
¼ teaspoon ground black
pepper
½ cup fi nely shredded
Parmesan cheese, divided
½ teaspoon lemon zest
1 teaspoon fresh lemon juice
Garnish: chopped fresh chives
- Preheat oven to 400°. Line a
large rimmed baking sheet with
parchment paper. - In a large bowl, toss together
potatoes, oil, parsley, chives,
garlic powder, salt, dill, and
pepper until well combined.
Spread mixture onto prepared
pan. - Bake until potatoes are tender,
20 to 25 minutes. Sprinkle with
¼ cup cheese. Bake until cheese
is melted and lightly browned,
about 10 minutes more. Remove
potatoes from oven; stir in lemon
zest and juice, and sprinkle with
remaining ¼ cup cheese. Garnish
with chives, if desired. Serve
immediately.
· kitchen tip ·
This is a versatile recipe
and will work with any
combination of fresh and
dried herbs you have on hand.