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Zesty Roasted Potatoes

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5



  • 2 lbs cut into 1/2-inch cubes Yukon Gold potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon crushed fennel seed
  • 1 teaspoon garlic salt
  • 2 teaspoons crushed red pepper
  • 2 teaspoons chili garlic sauce
  • 1 juiced and zested lemon
  • 1/2 bunch chopped parsley
  • 2 cups grated cheddar cheese


Preheat oven to 400 °F.

In a large bowl, add potatoes, 2 tablespoons olive oil, fennel seed, garlic salt, crushed red pepper, season with salt and pepper. Toss together to coat potatoes. Place potatoes on a baking sheet. Bake for 15-20 minutes, until potatoes are golden brown.

While potatoes are baking, whisk together 1 tablespoon olive oil, 2 teaspoons chili-garlic sauce, zest and juice of 1 lemon and chopped parsley.

Once potatoes are golden brown and crispy, toss with the lemon mixture, top with grated cheese and serve.

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