Roasted Parsley Potatoes
Roasted Parsley Potatoes are so easy, and the savory flavor is fresh enough to accompany many dishes like a grilled steak, roasted chicken, or even as a side dish to your favorite burger.
We have also made this recipe using small new potatoes and small red potatoes, keeping them whole. The flavor is same, but the presentation gives your mail dish a different look when plated.
1 ½ pounds baking potatoes, peeled and cut into 1 ½ inch chunks
1 ½ tablespoons olive oil
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
½ large sweet onion, cut into 1 inch pieces
⅛ cup dried parsley
Preheat the oven to 375 degrees.
In a large, non-stick roasting pan, add the potatoes and oil. Season with salt and pepper. Toss to coat the potatoes evenly with the oil, salt and pepper.
Roast for 15 minutes. Add onion, and combine with the potatoes using a spatula. Roast for 25 to 35 minutes, until the potatoes are tender when pierced with a fork, but not mushy.
Transfer to a large serving dish. Add three-quarters of the parsley and toss to coat the potatoes. Sprinkle with the rest of the parsley to top it off. Serve immediately.