Garlic and Parsley Roasted Potatoes
72
So easy to prepare, and it also tasted delicious. I used fingerling potatoes instead of red potatoes, and it worked just fine. A great side dish that should go well with most of the main courses.
Ingredients
| 3 | pounds |
red skinned potatoes
or white, small size |
|
| 3 ½ | tablespoons |
olive oil
|
|
| 1 ¼ | teaspoons |
kosher salt
or to taste |
|
| 2/4 | teaspoon |
black pepper
freshly ground, or to taste |
|
| 8 | cloves |
garlic
minced |
|
| 3 | tablespoons |
parsley leaves
freshly chopped |
Directions
Preheat the oven to 400℉ (200℃).
Half or quarter the potatoes and add in a big bowl with the olive oil, salt, pepper, and garlic, toss until the potatoes are well and evenly coated.
Transfer the potatoes to a baking sheet and spread out evenly into 1 layer. Roast for 50 minutes to 1 hour or until browned and crisp. Turn twice during baking.
Remove from the oven and transfer to the same bowl. Toss with parsley, season with more salt and pepper if desired. Serve.
