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Roasted Lemon Parmesan Potatoes

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Prep Time: 10 Min Ready in time: 35 Min Servings: 6


  • 2 pounds fingerling potatoes, halved
  • 3 tablespoons I Can’t Believe It’s Not Butter!® Original Spread, melted
  • 1/4 cup panko bread crumbs
  • 2 tablespoons lemon juice, divided
  • 1 teaspoon lemon zest, divided
  • 1 teaspoon kosher salt teaspoon lemon zest, divided
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley


  1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
  2. In large mixing bowl, combine halved potatoes and melted I Can’t Believe It’s Not Butter!® Original Spread. Sprinkle bread crumbs, 1/2 the lemon zest and juice, 1 teaspoon kosher salt, and 1/2 teaspoon cracked black pepper over the potatoes and toss to fully coat.
  3. Arrange potatoes in an even layer on prepared baking sheet. Roast potatoes until golden brown and crispy, about 25 minutes. Sprinkle with the remaining lemon zest, juice, Parmesan, and parsley. Serve warm.
McCormick Recipes