These fingerling potatoes roast until the edges are crisp and the centers stay creamy. A dry rub of ground cumin and grated Parmesan builds a warm, nutty crust that browns beautifully. A light sprinkle of crushed red pepper and a squeeze of lemon add a bright, spicy lift to each bite. Serve warm beside roasted meats, grilled fish, or as part of a casual weeknight spread.
Ingredients
- 1½ lb fingerling potatoes, halved lengthwise
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp ground cumin
- ½ tsp garlic powder
- ⅓ cup finely grated Parmesan cheese
- ¼ tsp crushed red pepper (adjust to taste)
- 1 tsp lemon zest + 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- Optional: extra Parmesan for finishing
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or a thin layer of oil to prevent sticking.
- Toss the halved potatoes with olive oil, salt, pepper, cumin, and garlic powder in a large bowl until evenly coated.
- Arrange the potatoes cut-side down on the baking sheet in a single layer, giving each piece a little space so edges can crisp.
- Roast for 20–25 minutes, flipping once if needed, until edges are golden and a skewer slides in with little resistance.
- Sprinkle the grated Parmesan and crushed red pepper over the potatoes and return to the oven for 3–5 minutes more, until the cheese melts and forms a light crust.
- Remove from the oven, toss gently with lemon zest, lemon juice, and chopped parsley. Taste and adjust seasoning with extra salt or pepper.
- Transfer to a serving dish and, if desired, shave a little more Parmesan over the top before serving.
Tips or Variations
- For extra crispness, finish under the broiler for 1–2 minutes—watch closely to avoid burning.
- Swap cumin for smoked paprika and omit lemon for a subtly smoky profile.
- Make ahead: roast the potatoes, cool, then reheat in a hot oven to revive the crisp before serving.
