Roasted Parsley Potatoes Recipe Recipes Recipe For Hand

LEMON GARLIC PARSLEY ROASTED POTATOES

Steps:

• Preheat oven to 400-degrees F. Line a large baking sheet with baking parchment.
• In a large bowl whisk together olive oil, butter, lemon juice, grated garlic, parsley, salt and pepper.
• Slice potatoes in half and add to olive oil/butter mixture; toss to coat. Spread evenly on parchment-lined baking sheet.
• Bake at 400-degrees F until done, about 35-40 minutes. Check doneness with a fork.

ROASTED POTATOES WITH PARSLEY AND SCALLIONS

Steps:

• Toss 1 1/2 pounds Yukon Gold potatoes (cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon each ground coriander and kosher salt and a few grinds of pepper. Roast on a preheated baking sheet at 450 degrees F until browned and tender, 40 to 45 minutes. Combine 1/2 cup chopped parsley, 3 sliced scallions, 2 tablespoons each olive oil and champagne vinegar and salt and pepper to taste; spoon over the potatoes.

OVEN BAKED PARSLEY RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
• Toss potatoes and onion in melted butter to coat.
• Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

GARLIC AND PARSLEY SEASONED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

ROASTED POTATOES WITH BACON, CHEESE, AND PARSLEY

Steps:

• Place an oven rack in the bottom third of the oven and preheat oven to 450 degrees F (230 degrees C).
• Place potatoes in a large pot and cover with cold water and salt. Bring to a boil; reduce heat to medium and simmer until potatoes are just tender when pierced with a fork, about 12 minutes. Drain.
• Return potatoes to the pot; cover with a lid and shake pot vigorously, about 1 minute. Uncover and cool potatoes until easily handled, about 10 minutes. Peel potatoes and cut them crosswise into chunks.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until most of the fat has melted and bacon is tender, 5 to 7 minutes. Drain bacon slices on paper towels, reserving bacon fat in the skillet.
• Brush the bottom of a shallow 10x15-inch baking pan with half of the bacon fat and olive oil. Sprinkle salt and pepper over potatoes and arrange in the baking pan.
• Roast potatoes in the preheated oven until golden brown on the bottom, about 30 minutes. Remove potatoes from oven and reduce oven temperature to 375 degrees F (190 degrees C).
• Turn potatoes over in baking pan. Top with bacon pieces, Parmigiano-Reggiano cheese, and garlic. Drizzle remaining bacon fat on top.
• Return to the preheated oven and continue roasting until Parmigiano-Reggiano cheese is melted, about 15 minutes. Sprinkle with parsley and serve.

ROASTED PARSLEY POTATOES

Steps:

• Preheat oven to 375°F
• Cut potatoes into large pieces (if potatoes are small, you can leave them whole). Do not peel skin.
• In a large bowl, fold the rest of the ingredients (except the garnishings) with the potatoes and make sure that the potatoes are coated with all the ingredients.
• Place potatoes in roasting pan uncovered.
• Roast for about 30 minutes, stirring occasionally, until potatoes are golden brown in some spots and cooked through.
• Garnish with parmesean and chopped fresh parsley if desired.

ROASTED POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
• Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
• Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

PARSLEY POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

ROASTED CHICKEN WITH PARSLEY POTATOES AND ASPARAGUS

Steps:

• To prepare the potatoes: Up to 3 hours before mealtime, finely chop 2 tablespoons of the parsley. Cut the potatoes in half (or quarters, if they are large) and place on a baking pan. Drizzle the lemon juice and half of the melted butter over the potatoes and toss until evenly coated. Season with salt and pepper and sprinkle with the chopped parsley. Cover with plastic wrap, and set aside until ready to cook.
• To prepare the chicken: Up to 3 hours before mealtime, reach inside the chicken cavity and remove the assorted parts and discard. (Often the innards are packed in a small package and placed inside the main cavity. Sometimes these are placed in the neck cavity, so be sure to check there, too.) Rinse the chicken well and pat dry. Cut off any visible fat around the cavities. Place the chicken in a baking pan with the breast side facing up. Remove the large stems from the remaining parsley and place the leaves in the cavity with the rosemary sprigs. Brush the outside of the chicken with a little of the remaining butter and sprinkle with salt and pepper. Cover with plastic wrap and refrigerate until ready to cook.
• To prepare the asparagus: Break off the ends of the asparagus, place in a saucepan, and add about 1/2 inch of water. (Alternatively, if you have a microwave, place on a microwave-safe serving plate or shallow bowl. Add a few tablespoons of water and cover with waxed paper or plastic wrap.) Refrigerate until ready to cook.
• One and one-half hours before mealtime, preheat the oven to 350°F.
• One hour and 15 minutes before mealtime, remove the plastic from the chicken and place on the top rack in the oven.
• One hour before mealtime, remove the plastic wrap from the potatoes and place on the lower rack in the oven.
• Thirty minutes before mealtime, brush the remaining butter over the chicken and stir the potatoes.
• Fifteen minutes before mealtime, remove the chicken from the oven and poke a fork into the thigh to make sure the juices are not pink. If the juices run clear, cover with aluminum foil and let stand for 10 minutes. If they are pink, return it to the oven for 10 more minutes, or until the juices run clear.
• Ten minutes before mealtime, place the saucepan over medium heat, bring to a boil, and cook for 5 minutes, or until tender. (Alternatively, cook the asparagus in the microwave on high heat for 5 minutes, or until tender.) Drain off the water.
• Place the whole chicken in the center of a serving plate and arrange the potatoes and asparagus around the chicken.