Instructions

• Preheat the oven to 425°F. Lightly oil a large baking sheet using part of the 1 tablespoon olive oil; reserve the rest for tossing with the potatoes.
• In a large pot, bring water to a boil. Add 1 teaspoon kosher salt and 1 teaspoon baking soda.
• Carefully add the halved potatoes to the boiling water and cook 7 to 10 minutes, until just fork-tender. Do not overcook.
• Drain the potatoes and let them cool slightly, then pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
• In a large bowl, combine the potatoes with 1 tablespoon melted butter, the remaining olive oil, 1/2 cup freshly grated Parmesan cheese, 2 minced garlic cloves, 1 teaspoon lemon zest, 1/2 teaspoon dried rosemary, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss gently to coat evenly.
• Transfer the potatoes to the prepared baking sheet and arrange them in a single layer with space between pieces so they are not touching. Sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over the potatoes.
• Roast in the preheated oven 20 to 25 minutes, until the potatoes are golden brown and crispy. (You may rotate the pan once halfway through for even browning.)
• Remove from the oven. Garnish with extra Parmesan cheese, chopped parsley, and lemon wedges. Squeeze lemon juice over the potatoes just before serving, if desired. Serve warm.