Don't miss another issue…      Subscribe

Garlic and Parsley Roasted Potatoes

 
Garlic and Parsley Roasted Potatoes
73

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.

Yield

8

servings

Prep

8

min

Cook

50

min

Ready

68

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free
 

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.

 

* not incl. in nutrient facts

Reviews

almost 4 years

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.

Add review

 

 

Comments

Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 19727% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 395mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 24%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 22%
Calcium 10% Iron 59%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed