Parmesan Roasted Potatoes with Gremolata and Yogurt is a savory, elegant addition to any dinner spread. Top Parmesan roasted red potatoes with an herby homemade Gremolata and tangy Greek yogurt to create a side dish that is sure to leave you wanting seconds every time.
I can’t remember where I first heard the word “gremolata”, but I do know that I was immediately intrigued.
I’ve had gremolata on my mind ever since and I have been determined to come up with a dish using it.
And y’all, this one is absolutely divine.
Ingredients Needed for Oven Roasted Potatoes
-Savory, crispy-on-the-outside/creamy-on-the-inside oven roasted parmesan & garlic coated red potatoes
-Bright, garlicky, herby, lemony parsley gremolata
-Smooth & tangy plain Greek yogurt
That’s it. 3 elements and these Roasted Parmesan Potatoes with Gremolata and Yogurt are the most incredible side dish to any family meal.
But off the record…I totally ate these as a stand-alone meal. Twice.
What is Gremolata?
Gremolata is a condiment that originated in Italy. It’s similar to a Latin American chimichurri.
Gremolata is made by blending fresh parsley with olive oil, lemon, and fresh garlic.
It’s a traditional accompaniment for dishes like osso bucco, and it’s also incredibly tasty as a topping for grilled meats, fishes, pasta, and chicken too.
But my favorite way to eat it so far is on these savory Parmesan Roasted Potatoes.
I made this Gremolata by processing chopped parsley, olive oil, lemon zest & lemon juice, then stirring in some grated Parmesan cheese.
How to Roast Potatoes
To get the perfect texture for these potatoes, you’ll want to first parboil them for 5 minutes. This helps them to roast quicker in the oven, and makes the inside of the potato super creamy while they crisp up on the outsides.
When the potatoes are done boiling after 5 minutes, drain them and let them cool to room temperature or at least until you can easily slice them without burning your hands.
Next, cut the potatoes until halves & quarters and place them in a bowl.
In a small bowl, combine melted butter with olive oil, minced garlic, and grated Parmesan cheese, then pour the mixture over the potatoes and toss.
Arrange the potatoes in a single layer on a prepared baking sheet and roast until crispy and browned on the outside.
How to Serve Parmesan Roasted Potatoes with Gremolata and Yogurt
This side dish is such a beautiful addition to any table when served on a simple white platter.
Place the potatoes on the platter, layer the Gremolata over them with a spoon, and spoon a big dollop of plain Greek yogurt right in the middle, or serve it on the side in a small bowl.
Is Greek yogurt a good substitute for sour cream?
To be honest, I was skeptical when I first heard that plain Greek yogurt was a good substitute for sour cream a few years ago.
I had only had sweetened and flavored Greek yogurt and I thought for sure that there was no way it could take the place of sour cream.
But it’s true!
Plain Greek yogurt is tangy and smooth and you really won’t be able to tell the difference.
PLUS Greek yogurt is more nutritious than sour cream.
Sour cream gets its “sour” component from the lactic acid bacteria that is used to ferment cream.
But here’s the deal – you have to use full-fat plain Greek yogurt. It’s super thick and creamy. And since we’re hopefully past the whole “fat is bad for you” phase of the 1980s and beyond, you can easily find it at your local grocer.
My favorite brands are Fage and Chobani.
Plain Greek yogurt is the perfect final component to these Roasted Parmesan Potatoes with Gremolata and Yogurt.
For the Potatoes
- 3-4 pounds red potatoes, , washed
- 1/3 cup olive oil
- 2 tbsp melted unsalted butter
- 4 cloves garlic, , minced or pressed
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Gremolata
- 1 cup flat leaf Italian parsley, , rough chopped
- 1 tbsp olive oil
- 2 cloves garlic, , minced or pressed
- zest and juice of half a lemon
- 1 cup plain full-fat Greek yogurt
To Make the Potatoes
- Place the potatoes in a large pot and fill with water until potatoes are just covered.
- Place on the stove and bring to a boil. Boil for 5 minutes.
- Remove from heat, drain, and allow potatoes to cool to room temperature or until cool enough to handle.
- Heat your oven to 400 degrees.
- Cut potatoes in half, then in half again, or in quarters until you have one-inch pieces. Place potato pieces in a bowl.
- In a separate bowl, combine oil, melted butter, garlic, Parmesan, salt, & pepper.
- Pour over potatoes and toss to coat.
- Arrange potatoes in a single layer on a parchment or foil lined baking sheet.
- Roast in the oven for 30 minutes, turning halfway through.
To Make the Gremolata
- Add the parsley, olive oil, garlic, lemon zest, and lemon juice to the bowl of a food processor.
- Pulse until combined, but not too smooth.
- Remove roasted potatoes from the oven and arrange on a platter.
- Drizzle the Gremolata over the potatoes.
- Spoon the Greek yogurt onto the center of the potatoes or serve in a small dish on the side.
Did you make and love this recipe? Please leave a review and a comment to let me know below!
This recipe was originally posted in September of 2019. It was updated in December 2020 with new photos and information.