Zesty Roasted Potatoes
By Paula Deen
JUMP TO RECIPE![Zesty Roasted Potatoes Recipe](https://cdn.pauladeen.com/wp-content/uploads/2017/10/31075112/s01ep13004b_onek_expandedimage_i_e_eng.jpg)
Difficulty: Easy
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 5
![video](https://customer-aaas24ghelfszw75.cloudflarestream.com/a54faa4246ee91017453d0bca50262d0/thumbnails/thumbnail.jpg?time=1s)
Ingredients
- 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
Directions
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.