Parmesan & lemon roasted Inca Gold potatoes

Parmesan & lemon roasted Inca Gold potatoes




  • 1kg Inca Gold potatoes
  • 1/4 cup olive oil
  • 2 cloves of garlic - grated
  • 2 tsp thyme leaves (optional)
  • Sea salt and ground black pepper
  • Zest of a lemon - plus extra to garnish
  • 1/4 cup Parmesan cheese - freshly grated
  • 2 tbsp parsley leaves - chopped, to garnish (optional)


Preheat oven to 200°C.

Place the Inca Gold potatoes in a large saucepan and cover with water. Bring to the boil reduce heat and simmer for 6 minutes.

Meanwhile mix the olive oil, garlic, thyme, salt, pepper and lemon into a bowl.

Drain Inca Gold potatoes and toss in the garlicky oil mixture. Place in a single layer in a roasting pan and roast for 15 minutes, add Parmesan and return to the oven for 5 minutes until golden and crispy.

Transfer to a serving dish and garnish with extra lemon zest and parsley.

To Serve: These delicious crispy Inca Gold potatoes pair brilliantly with roast chicken.

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