Roasted Parsley Potatoes

January 17, 2014

Crispy and golden on the outside and tender and buttery on the inside, these Roasted Parsley Potatoes were a delicious side dish to the Herb Roasted Chicken I made last night.

Any kind of potato would work for this, I like using red potatoes, because they have a soft buttery texture. Chop them into 1" cubes.

Toss potatoes in a bowl with some olive oil.

Sprinkle with some SplenDishes Rosemary Lemon Salt.

And fresh ground pepper. Yes my pepper grinder is the shape of a wine bottle!

I tossed them in with the roasted chicken, but you can put them in a baking dish and roast alone if needed.

While the potatoes are roasting, chop up some flat leaf parsley. About 2 tablespoons.

Once the potatoes are fork tender, toss them back in the bowl and add about a tablespoon of butter.

Sprinkle in chopped parsley and toss to combine.

One word...YUM!!




Prep Time: 5 Minutes  Cook Time: 45 Minutes Difficulty: Easy Servings: 4



Preheat oven to 400 degrees(f).

Toss potatoes with olive oil and sprinkle with Rosemary Lemon Salt.

Roast for 45 minutes or until golden brown and fork tender.

Remove potatoes from roasting pan and place in bowl.

Toss with butter and parsley and serve with Herb Roasted Chicken.

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