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Creamy Lemon Pepper Parmesan Potatoes

These creamy lemon pepper Parmesan potatoes are coated in a rich, velvety sauce with bright lemon, peppery spice, and plenty of cheesy Parmesan flavor. They're quick and easy enough for a weeknight meal, but delicious enough to become the highlight of the table.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 433
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1-1/2 pounds yellow/gold baby potatoes, halved
  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely diced
  • 2 cloves garlic, peeled and minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1-1/2 teaspoons dry lemon pepper seasoning, or more to taste
  • 1 tablespoon chopped fresh parsley

Method
 

  1. Bring a large pot of salted water to a boil. Add halved potatoes and cook until fork-tender, 8 to 12 minutes. Drain and set aside.
  2. Melt butter in a large skillet over medium heat. Add shallots and garlic, and saute for 1 to 2 minutes.
  3. Reduce heat to low, pour in cream and Parmesan cheese, and stir to combine. Simmer gently, stirring constantly, until it starts to thicken, about 4 minutes. Stir in lemon pepper until well combined. Taste, and adjust seasoning, to suit your preference.
  4. Add potatoes to skillet, and gently toss until well coated in the sauce. Sprinkle with parsley, and serve.

Nutrition

Calories: 433kcalCarbohydrates: 32gProtein: 9gFat: 31gSaturated Fat: 19gCholesterol: 93mgSodium: 709mgFiber: 4gSugar: 5g

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