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Epicurious

Parsley Leaf Potatoes

4.7

(22)

A simple roast potato becomes a thing of beauty thanks to humble parsley.

Cooks' note:

Potatoes can be kept warm, turned cut sides up and loosely covered with foil, about 30 minutes.

Recipe information

  • Total Time

    1 hr

  • Yield

    Makes 8 to 12 servings

Ingredients

3/4 stick (6 tablespoons) unsalted butter, melted
8 russet (baking) potatoes (4 lb total; preferably organic), scrubbed
16 fresh flat-leaf parsley leaves

Preparation

  1. Step 1

    Put oven rack in middle position and preheat oven to 450°F.

    Step 2

    Pour butter into a large shallow baking pan (1 inch deep) and tilt to coat bottom. Working with 1 potato at a time, halve potatoes lengthwise, then put a parsley leaf on cut side of each potato half and season with salt. Put potatoes, cut sides down, in baking pan and roast (do not turn over) until undersides are golden and potatoes are tender, 45 minutes.

TagsParsleyHerbs & SpicesRusset PotatoPotatoRoot VegetableVegetableSideDinnerVegetarianGluten FreeNut Free5 Ingredients or FewerEasyOven BakeThanksgivingGourmet
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