Garlic and Parsley Roasted Potatoes

Looking for the perfect sidekick to your main dish? These potatoes are really good with its simple flavors and crispness. They substitute well as a carbohydrate but looks better than just a dinner roll.

I used the mini potatoes but you could even use yukon potatoes and cut them smaller. The potatoes should be about two inches in length so they get the maximum roasting capacity. Also, when you place them on your baking tray, place them flesh side down and skin side up, this is how it will get crispy.

Preparation Time – 10 Minutes

Cook Time – 1 Hour 10 Minutes

Serves – 4


Mini Potatoes (I used a mix of yellow and red) – 2.5 Lbs, cut in half

Parsley – 1/2 Cup finely chopped

Paprika – 1 1/2 Teaspoons

Garlic Powder – 2 Teaspoons

Salt – 1 1/2 Teaspoons

Pepper – 1 Teaspoon

Olive oil – 1/3 Cup


Preheat your oven to 400 degrees. Wash and cut your mini potatoes in half. These potatoes have delicate skins, so you do not have to peel them.


In a large bowl combine all the herbs, spices and salt with olive oil.


Toss your mini potatoes in this marinade and mix well.


Spread them on a baking tray flesh side down and spread them in one layer. Cook for an hour and ten minutes. Serve hot!


This portion served four people and some took thirds of this, so keep that in mind when you make this side. I love potatoes and these mini ones just make it so fancy! If you find they haven’t crisped up you can broil them for a few minutes as you watch closely. Do not leave them unattended if broiling.

If you are working on the main dish and want a simple side that you do not have to babysit or work too hard at, this is the perfect dish. I would say add this to your holiday menu, so easy and comforting.


One Comment Add yours

  1. mistimaan says:

    Nice recipe

    Liked by 1 person

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