Roasted Potatoes
Soups/Sides/Salads,  Vegetarian

Garlic and Parsley Roasted Potatoes

When planning for a meal, I find choosing a main is easy enough. You narrow it down to a protein and then build on it. However, when I am looking for a side, I get stuck. I don’t just want something that is a filler but something that is complement to the main dish. I don’t want my guests to just try and finish the side but to actually enjoy it. These roasted potatoes are really good with its simple flavors and crispness. They compliment main dishes with meat or fish well.

I used mini potatoes but you could even use yukon potatoes and cut them smaller. They 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

Ingredients

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

Directions

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.

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

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Toss your mini potatoes in this marinade and mix well.

Mini Potatoes

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

Roasted Potatoes

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, it is so easy and comforting. Also, try this salad out as another side for your dinner, Broccoli Slaw.

Garlic and Parsley Roasted Potatoes

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Potatoes, Side Dish
Servings: 4

Ingredients

Ingredients

  • 2.5 Lbs Mini Potatoes
  • 1/2 cup Parsley, finely chopped
  • 1 1/2 tsp Paprika
  • 2 tsp Garlic Powder
  • 11/2 tsp Salt
  • 1 tsp Pepper
  • 1/3 cup Olive Oil

Instructions

  • 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!

Notes

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.

You may need these items to make this dish:

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